Mussels in spicy tomato sauce

2 - 4
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Mussels look elegant but are in fact simple to prepare. This recipe makes and easy, flavorful homemade tomato sauce with the help of garlic, canned diced tomatoes, tomato juice, and herbs that also serves as the cooking liquid for the mussels—a classic pairing. The mussels are added to the sauce and brought to a boil, and then they simmer until done. It’s quick, just about 3 minutes. That’s it. When buying mussels, look for ones that have tightly closed shells that smell like the ocean. You want to avoid opened or cracked shells. Turn this super-tasty dish into a hearty meal by serving the mussels and sauce over whole-wheat spaghetti.


Olive oil

1 Tbsp

Garlic clove(s)

1 large clove(s), halved

Bay leaf

1 leaf/leaves

Red pepper flakes

¼ tsp

Canned diced tomatoes

14½ oz

Canned tomato juice

1¼ cup(s)

Dried basil

½ tsp

Uncooked mussels in shells

60 small, 5 dozen, scrubbed and debearded

Fresh parsley

3 Tbsp, fresh, chopped


  1. Heat the oil in a Dutch oven over medium heat. Add the garlic and cook, stirring frequently, until golden, about 4 minutes. Add the bay leaf and red pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
  2. Add the tomatoes, tomato juice, and basil to the Dutch oven; bring to a boil over high heat. Reduce the heat, and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
  3. Stir in the mussels and bring to a boil over high heat. Reduce the heat and simmer, covered, until the mussels open, about 3 minutes. Discard any mussels that do not open. Discard the bay leaf and garlic. Divide the mussels and liquid evenly among 4 bowl. Serve sprinkled with the parsley. Yields 15 mussels per serving.