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Mussels in Spicy Tomato and White Wine Broth

Mussels in Spicy Tomato and White Wine Broth prepared dish

Tender mussels are simmered in a lively broth of tomatoes, white wine, garlic, balsamic vinegar, and herbs. This quick seafood dinner is rich, savory, and excellent served with crusty bread for soaking up the sauce.

This recipe is world style, dinner, scaled for 3 servings, with 20 min prep and 20 min cook.

Prep: 20 min · Cook: 20 min · Total: 40 min · Serves: 3

Quick cooking notes

  • Core ingredients include olive oil, yellow onion, garlic cloves, balsamic vinegar.
  • Follow all 11 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 3 servings.

Ingredients

  • 2 tbsp olive oil
  • 1 medium yellow onion (finely diced)
  • 4 cloves garlic cloves (minced)
  • 1 tbsp balsamic vinegar
  • 400 g crushed canned tomatoes
  • 1 cup dry white wine
  • 2 tsp fish sauce
  • 1 tsp granulated sugar
  • 0.5 tsp salt
  • 1 tsp tabasco sauce
  • 0.25 cup fresh parsley (chopped)
  • 1.5 kg fresh mussels (cleaned and debearded)
  • 3 stalks spring onions (thinly sliced)

Instructions

  1. Preheat the oven to 70°C and place a deep serving dish inside to warm.
  2. Heat the olive oil in a large deep pan over medium-high heat, then add the onion and cook for 4 to 5 minutes until softened and translucent.
  3. Add the balsamic vinegar and stir for 30 seconds until it reduces slightly and coats the onions.
  4. Stir in the crushed tomatoes, white wine, fish sauce, sugar, minced garlic, salt, Tabasco, and parsley, then bring the mixture to a gentle simmer.
  5. Simmer the broth for 6 to 8 minutes, stirring occasionally, until the flavors meld together.
  6. Taste the broth and adjust the seasoning if needed.
  7. Add the cleaned mussels to the pan and stir gently so they are coated in the broth.
  8. Cover and simmer for 4 to 5 minutes, stirring once or twice, until the mussels are heated through and opened.
  9. Discard any mussels that do not open, then spoon the mussels into the warmed serving dish.
  10. Pour the broth over the mussels, scatter the spring onions on top, and cover loosely with foil until ready to serve.
  11. Serve immediately while hot, preferably with crusty bread to soak up the broth.

Nutrition (per serving)

  • Calories: 447
  • Protein: 33 g
  • Fat: 15 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Sugar: 10 g
  • Sodium: 1285 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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