Best Tomato Herb Mussels Recipes

Mussels with Tomato and Garlic image

Provided by _Pixie_

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 tablespoon oil
4 cloves garlic, minced
1 medium onion, chopped
2 stalks celery, chopped
4 medium tomatoes, chopped
salt and pepper (to taste)
1 cup dry white wine
1/2 cup water
3 lbs cultivated mussels, cleaned,beards removed and drained (in shell)
1/8 cup chopped fresh parsley

Steps:

Heat the oil on a medium heat in a large saucepan with lid (large enough to hold the mussels).
Add the garlic and cook stirring constantly for about one minute.
Add the onion, celery, and tomato and cook until the onions and celery are tender.
Salt and pepper to taste.
Add the wine and cook an additional 10 minutes, adding water if required to prevent the sauce from becoming too thick.
Add the mussels stirring to coat, cover, and cook until the shells open (5 to 10 minutes).
Spoon the mussels and sauce into four bowls and sprinkle with parsley.

Steamed Mussels with Passata di Pomodoro, Chiles, and Herbs image

Yield serves 4

Number Of Ingredients 12

1/2 cup extra-virgin olive oil
16 large garlic cloves, thinly sliced (about 1/2 cup)
4 scallions, thinly sliced on an extreme bias starting at the green ends and moving toward the root ends (white and green parts)
2 teaspoons kosher salt
2 teaspoons red pepper flakes
2 pounds Prince Edward Island mussels or other fresh mussels, scrubbed and beards removed
1 cup dry white wine
2 cups Passata di Pomodoro (page 25) or tomato sauce
1 cup fresh basil leaves, thinly sliced
40 chive spears, cut into 2-inch-long batonettes
1/2 cup fresh oregano leaves
4 Crostoni Bagnati (page 48)

Steps:

Combine the olive oil, garlic, scallions, and salt in a large sauté pan over medium-high heat, and sauté until the garlic starts to brown slightly, 2 to 3 minutes. Add the red pepper flakes, mussels, white wine, and passata and bring to a boil. Reduce the heat to medium, cover the pan, and steam the mussels for 3 minutes. Uncover the pan to check for doneness; if all but a few mussels have opened, discard those that did not open. If many mussels remain unopened, steam them another minute. Turn off the heat, add the basil, chives, and oregano, and stir to combine.
Spoon the mussels into four large bowls or soup plates, dividing them evenly, and ladle the broth over and around the mussels. Cut each crostono in half diagonally, place the two halves on the side of each plate or bowl, and serve.
Suggested Wine Pairing
Bianco d'Alcamo (Sicily)

Mussels with Tomatoes, Herbs and Garlic (Moules Provençale) image

Provided by Denis Blais

Yield Serves 1-2

Number Of Ingredients 13

2 1/4 lbs mussels, cleaned
1/2 cup dry white wine
Provençale Sauce:
1 tablespoon olive oil
2 onions, chopped
1 celery stalk, chopped
1 garlic clove, chopped
1 teaspoon chopped fresh basil, plus extra to garnish
bouquet garni
1 tablespoon tomato paste
1 lb. ripe plum tomatoes, peeled and chopped, or 1 14-oz can chopped tomatoes
salt and pepper
1 teaspoon sugar

Steps:

To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.