Mussels with Garlic, Tomatoes, and Wine

Total Time
20 min
10 min
10 min
One scent of these mussels in their aromatic broth and you’ll be transported to the Mediterranean.

olive oil

1 Tbsp

uncooked shallot(s)

3 medium, thinly sliced

garlic clove(s)

3 medium clove(s), minced

fresh thyme

1 Tbsp, chopped, fresh

plum tomato(es)

6 medium, chopped

uncooked shelled mussels

2 pound(s), scrubbed and debearded

reduced-sodium chicken broth

1½ cup(s)

white wine

½ cup(s), dry


½ cup(s), chopped, fresh


  1. Heat the oil in a large nonstick saucepan over medium heat. Add the shallots, garlic, and thyme and cook, stirring occasionally, until the shallots are softened, about 3 minutes. Add the tomatoes and cook until soft and the flavors are blended, about 8 minutes. Stir in the mussels, broth, and wine; bring to a boil, stirring occasionally. Reduce the heat and simmer, covered, until the mussels have opened, about 5 minutes. Discard any mussels that do not open.
  2. Transfer the mussels to 4 bowls; stir the basil into the broth, then pour over the mussels.
Serve with crusty bread to sop up the juices.When purchasing mussels, look for tightly closed shells or shells that close when lightly tapped. Scrub them with a stiff brush under cold running water to remove any sand. Discard any mussels that remain open. To debeard, pinch the hairy filaments between thumb and forefinger and pull firmly.

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