Mussels in Spicy Tomato Sauce

Total Time
25 min
10 min
15 min
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 shelled mussels

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.
Adding cooked whole-wheat spaghetti will affect the SmartPoints value.

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