Mussels in spicy tomato sauce
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
1 Tbsp
Garlic
1 large clove(s)
Bay leaf
1 leaf/leaves
Red pepper flakes
0.25 tsp
Canned diced tomatoes
14.5 oz
Canned tomato juice
1.25 cup(s)
Dried basil
0.5 tsp
Uncooked mussels in shells
60 small
Fresh parsley
3 Tbsp
Instructions
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.
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