Tomato Mussels

Tomato Mussels

Prep Time

15 Minutes

Cook Time

45 Minutes


  • ¼ Cup Olive Oil
  • 1 Medium White Onion, Finely Chopped
  • 6 Cloves Garlic, Minced
  • 3 tbsp. Chopped Fresh Parsley, Plus More For Finishing
  • 1 (28-Oz) Can Whole Tomatoes, Drained And Chopped
  • ¼ tsp. Dried Thyme
  • ¼ tsp. Red-Pepper Flakes
  • 4 Pounds Mussels, Scrubbed And Debearded
  • ⅛ tsp. Ground Black Pepper
  • Kosher Salt, To Taste
  • Toasted Bread, Preferably Whole Grain (Optional)

Serving size:

about 20 mussels

Per serving:

Calories 370 ; Total Fat 19 g; (Sat Fat 3 g); Protein 29 g; Carb 20 g; Fiber 3 g; Cholesterol 65 mg; Sodium 590 mg; Total Sugar 5 g (includes 0 g Added Sugars)

Tip from Ellie:

You need quite a large pot to make this recipe, but if you don’t have one big enough, you can always halve the recipe (so it serves 2) and make it in a pot such as one you might use to boil pasta.

Preparation Steps:

  1. In a large pot, heat the oil over medium-low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 8 minutes. Stir in the parsley, tomatoes, thyme and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.
  2. When cleaning mussels, discard any that have broken shells or that don’t clamp shut when tapped. Add the mussels to the pot, bring to a boil and cover. Cook, shaking the pot occasionally, just until the mussels open. Check after 3 minutes and remove any open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.
  3. Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the toasted bread. Enjoy!
© Tomato Wellness