ItalianMedium · Hot
Mussels in White Wine, Tomato and Basil
The mussels open in a fragrant bath of tomato, garlic, and olive oil — what looks like barely anything in the pot becomes deeply flavored broth the moment they release their liquor. Basil goes in at the very end, torn, not stirred, so the scent lifts off the bowl when it reaches the table. Crusty bread is not optional.
Prep
15 min
Cook
20 min
Total
35 min
Method
Prepare the Mussels
Build the Aromatic Base
Make the Tomato Wine Sauce
3
4
Pour in the white wine vinegar. It will sizzle — that's good. Let it bubble and reduce for 2 minutes until the sharpness softens into something rounder. Season with black pepper.
Steam the Mussels
5
Add the cleaned mussels to the pan in a single layer. Put the lid on immediately. Raise the heat to medium-high and steam for 4 to 5 minutes, until all the shells have opened.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -1
Calories
351
per serving
High in protein · 33gLow sugar · 4gLow saturated fat · 3g
Protein
33g
Carbs
18g
Fat
16g
Sat. fat
3g
Fiber
3g
Sugar
4g
Sodium
1540mg
Gluten FreeDairy FreeLow CarbPescatarianMediterraneanHeart HealthyLow SodiumDiabetes FriendlyAnti InflammatoryHigh ProteinOmega 3 Rich
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Flavor Profile
7
Umami
4
Sweet
6
Salty
3
Sour
1
Bitter
2
Spicy
Textures
TenderJuicyPlumpSilky
Aromas
GarlickyHerbalBrinyBright
Kitchen Equipment
Primary Tool
Frying PanFrying PanColanderChef KnifeCutting BoardWooden SpoonMeasuring CupsMeasuring SpoonsServing BowlsBread
Counter FootprintMedium
Safety & Storage
Handling
Check mussels before cooking - discard any cracked shells or those that do not close when tapped, as they may be dead and could harbor harmful bacteria or toxins.
Cooking Temperature
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Storage
Keep live mussels refrigerated at 40°F or below and use within 2 days. Do not store in sealed plastic bags as mussels need to breathe.
High Risk Population
Pregnant women, young children, elderly, and immunocompromised individuals should ensure mussels are fully cooked and from reputable sources to avoid shellfish poisoning.
Cross Contamination
Use separate cutting boards and utensils for raw mussels. Clean and sanitize all surfaces and tools that contact raw shellfish before preparing other ingredients.
Pro Tips
Technique
Before anything else, tap every mussel. If it doesn't close when you tap it, or if the shell is cracked, it goes straight in the discard pile. Also, steam them just until they open — any longer and they get rubbery and sad.
Substitution
No white wine vinegar? A splash of dry white wine works, or even a squeeze of fresh lemon juice. You'll lose a bit of that rounded acidity, but the dish will still sing.
From the chef
What makes this broth is the moment the mussels open and release their liquor into the tomato and garlic — that exchange is everything. The white wine vinegar sharpens the tomatoes without overwhelming them, the garlic blooms slowly in olive oil until barely golden, and the broth that forms is bright and garlicky and tastes like the sea walked into your kitchen. Basil torn and scattered at the very end lifts the whole bowl with scent. Crusty bread to mop up every drop is not a suggestion.
TagsSeafoodMusselsItalianMediterraneanOne PotWeeknight DinnerGarlicTomato
AllergensMollusksSulfites
Source: generated · May 30, 2026