Mussels in Tomato and Garlic Broth
Plump South Australian mussels steamed in a rich garlic, white wine, and tomato broth. Fresh, savoury, and perfect for dipping crusty bread.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Large heavy-based pot with lid
- •Wooden spoon
- •Colander
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 14 g
- carbs
- 12 g
- fibre
- 2 g
- protein
- 32 g
- calories
- 310 kcal
Instructions
- 1
Tap any open mussels sharply on the bench and discard those that do not close.
- 2
Heat the extra virgin olive oil in a large pot over medium heat.
- 3
Add the sliced garlic and chopped chilli to the warm oil.
- 4
Cook gently for two minutes until the garlic is fragrant and pale golden.
- 5
Pour in the white wine and boil rapidly for one minute to reduce.
- 6
Stir in the diced tomatoes and fish stock.
- 7
Simmer the broth gently uncovered for ten minutes until slightly reduced.
- 8
Tip the cleaned mussels into the bubbling broth and stir once.
- 9
Cover tightly with the lid and steam on high heat for four minutes.
- 10
Remove the lid and discard any mussels that failed to open.
- 11
Scatter over the fresh flat-leaf parsley and season with black pepper.
- 12
Ladle the mussels and rich tomato broth into warm shallow bowls.
Chef's tips
Always cook mussels over high heat with the lid firmly secured so the steam forces the shells open quickly. Do not overcook them, or the meat will shrink and become rubbery. If you prefer a richer sauce, stir an extra splash of olive oil through the broth just before serving.
Ingredient substitutions
- dry white wine → additional fish stock mixed with 1 tbsp lemon juice
- fish stock → light vegetable stock or water
- fresh red chilli → 0.5 tsp dried red chilli flakes
Storage
Consume immediately; cooked mussels do not keep well and should not be stored in their shells for more than 24 hours in the fridge.
Reheating
Gently warm the broth and shelled mussel meat over low heat in a frypan for two minutes without boiling.
Common mistakes to avoid
- •Keeping dead mussels that stay open before cooking or remain closed after cooking.
- •Burning the sliced garlic before adding the wine and tomatoes, which makes the broth bitter.
- •Boiling the mussels without the lid on, which dries out the shellfish instead of steaming them evenly.
Serving suggestions
Cooked Mussels in Tomato and Garlic Broth?
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