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Mussels in a Garlic, White Wine & Tomato Sauce

Mussels in a Garlic, White Wine & Tomato Sauce


  • 2 tbsp olive oil
  • 3 cloves garlic sliced or crushed
  • 2-3 large beefsteak tomatoes cut into chunks
  • 1/4 cup homemade tomato sauce
  • 1 tbsp Italian seasoning equal mix of basil, minced garlic, parsley flakes minced onion, and a pinch of red pepper flakes
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1 1/2 cups white wine
  • 1-2 tbsp butter
  • 1-2 lb live mussels cleaned and debearded


  • In a large, coverable pot or pan, heat the olive oil on medium heat.
  • Sautee the garlic in the olive oil for about 1-2 minutes until it becomes golden brown. Then add the tomatoes and saute for an additional 5 minutes or so until the tomatoes become wilted and stewed. Then gently smush the tomatoes with the back of a wooden spoon to release their moisture.
  • Add tomato sauce, Italian seasoning, salt white wine, and butter. Then stir and bring to a simmer. Taste and add salt as needed.
  • Place the mussels into the pan (discard any open mussels that don't closed when tapped-see below note), stir the mussels into the broth and then cover the pan tightly, lower heat to medium low and let steam for 5-6 minutes.
  • Check mussels and only eat those that are open. If any are closed, let steam another 2-3 minutes to see if they open. If they don't discard them.
  • Serve with the sauce.


Mussels should be alive when you cook them. Mussels that are open and do not close when tapped upon, are typically dead and should be discarded before cooking. Likewise, only eat those mussels that are open after cooking. Discard any closed mussels after cooking.
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