20-Minute Mussels in Garlic Tomato Broth
Tender mussels steam open in a fragrant broth of crushed tomatoes, garlic, and white wine in one skillet. Serve with crusty bread to soak up every drop.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 2 lbs mussels, cleaned and debearded
- 4 cloves garlic cloves, minced
- 1 can (14 oz) canned crushed tomatoes
- ½ cup dry white wine
- ¼ tsp red pepper flakes
- 3 tbsp fresh parsley, chopped
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add minced garlic and cook until fragrant, 30–45 seconds, then pour in wine and crushed tomatoes.
- 3
Stir in red pepper flakes and salt. Bring to a simmer and cook 2 minutes to meld flavors.
- 4
Add mussels, cover, and cook until shells pop open, about 5–7 minutes. Discard any that don't open.
- 5
Sprinkle parsley over the top and squeeze fresh lemon juice over the broth if you have it.
- 6
Serve in bowls with broth, crusty bread for soaking, and extra parsley on the side.
Tools you’ll need
- large skillet with lid (12-inch or larger)
- wooden spoon
- colander or slotted spoon
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