Dinner

Mussels with Tomatoes & Garlic Recipe

ByElena Hart December 23, 2025December 23, 2025

Introduction

This comforting dish of mussels with tomatoes and garlic is a simple yet flavorful way to enjoy fresh seafood. With a rich broth infused by white wine, fresh herbs, and buttery notes, it’s perfect for a cozy dinner served alongside crusty grilled bread.

The image shows a bowl filled with cooked mussels in their shiny black and dark blue shells, arranged closely together. Inside each shell, there is a soft orange-yellow mussel meat. The mussels are mixed with bright red tomato pieces and small chunks of light brown onion, all sitting in a thin red sauce that fills the bottom of the bowl. Fresh green parsley leaves are scattered on top, adding a pop of color and freshness. The bowl is white and sits on a white marbled surface. The overall look is warm and inviting, with rich colors and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tbsp. butter
1 onion, chopped

3 cloves garlic, minced
1 15-oz. can diced tomatoes

1/2 cup dry white wine
2 Tbsp. freshly chopped parsley, plus more for garnish

kosher salt
Freshly ground black pepper
2 lb. mussels, scrubbed and debearded

Grilled bread, for serving

Instructions

Step 1: In a pot over medium-low heat, melt the butter. Add the chopped onion and cook until fragrant and soft, about 5 minutes. Then add the minced garlic and cook for 1 minute more until fragrant.
Step 2: Stir in the diced tomatoes, white wine, and chopped parsley. Season the mixture with kosher salt and freshly ground black pepper to taste.

Step 3: Add the cleaned mussels to the pot, cover, and let simmer until all the shells open, about 7 to 8 minutes. Discard any mussels that do not open.
Step 4: Garnish with additional parsley and serve the mussels immediately with grilled bread to soak up the flavorful broth.

Tips & Variations

Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor. If you prefer a non-alcoholic option, substitute with extra broth or sparkling water.

For added spice, include a pinch of red pepper flakes when cooking the garlic.
Serve with lemon wedges for a fresh citrus squeeze over the mussels.
Make sure to scrub and debeard the mussels thoroughly to remove any grit before cooking.

Storage

Store any leftover mussels and broth in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat on the stovetop to avoid overcooking the mussels, which can become rubbery.

How to Serve

A white plate filled with open mussel shells showing orange mussel meat inside, scattered on a bright red tomato-based sauce mixed with chunks of tomatoes and herbs, mostly green parsley sprinkled on top. A piece of grilled bread with dark char marks rests on the edge of the plate, being held by a woman's hand dipping slightly into the sauce. The plate sits on a white marbled textured surface with some bread pieces broken around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mussels for this recipe?

Frozen mussels can be used, but fresh mussels offer the best texture and flavor. If using frozen, follow package instructions for thawing and adjust cooking time accordingly.