Mussels in tomato broth

Total Time
34 min
20 min
14 min
If you’re interested in learning to cook mussels, this recipe is a good one to start with. The ingredient list is short, and the method is straightforward. The fresh parsley and lemon zest make it stand out though, providing a nice complement to the mussels and tomatoes. Any time you are cooking with mussels, it’s important to rinse them in cold water prior to cooking to remove any grit and debris that could be lingering, which will most certainly make their presence known in the final dish. For a little variety and a big color boost, opt for New Zealand mussels. Also called green-tipped mussels, they`ll add great eye-appeal to your meal.


Olive oil

4 tsp

Uncooked onion(s)

1 small, chopped


4 medium clove(s), minced

Fresh tomato(es)

3 small, plum, coarsely chopped

Table wine

1 cup(s), dry white

Fresh parsley

2 tsp, flat-leaf, chopped

Lemon zest

1 tsp

Uncooked blue mussels (without shells)

1 pound(s), scrubbed and debearded


  1. Heat a very large pot.
  2. Swirl in oil, then add onion and garlic. Sauté until golden, then add tomatoes, and cook until they start to break down.
  3. Add wine, half of parsley, and half of lemon zest, and bring to a boil.
  4. Add mussels, reduce heat, cover, and simmer until mussels open, 6 to 8 minutes (discard any mussels that don't open).
  5. Divide mussels and broth among 4 soup bowls. Serve sprinkled with remaining parsley and lemon zest.