Mediterranean Mussels
This one’s for the nights when you want something cozy and a little fancy, but still easy enough to throw together after work. These mussels are simmered in a punchy tomato and white wine sauce with olives, capers, and a little garlic action that makes your kitchen smell amazing. Serve them up with some crusty bread to soak up every last drop (trust me, you’ll want to). Bonus: it’s just as good tossed with pasta if you’ve got extra sauce.
Ingredients
- 2 lbs fresh mussels, scrubbed and debearded
- 2 tbsp olive oil
- 1 small onion finely chopped
- 4 garlic cloves minced
- 1 tsp dried oregano
- ½ tsp chili flakes optional, for a little heat
- ½ cup dry white wine
- 1 cup crushed tomatoes or passata
- 2 tbsp capers drained
- ⅓ cup pitted Kalamata sliced
- Salt and black pepper to taste
- 1 tbsp unsalted butter optional, to finish
- Fresh parsley or basil chopped (for garnish)
- Lemon wedges for serving
- Crusty bread to serve
Instructions
- Rinse mussels under cold water. Discard any that are open and don’t close when tapped.
- In a large pot or deep sauté pan, heat the olive oil over medium heat.
- Add the onion and cook until soft and translucent, about 5 minutes.
- Stir in the garlic, oregano, and chili flakes (if using), and cook for another 30 seconds.
- Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly.
- Add the crushed tomatoes, capers, and olives. Season with salt and pepper (go easy on the salt, capers and olives bring brine). Let it simmer for 5–7 minutes until the sauce thickens a bit.
- Tip in the cleaned mussels and toss to coat them in the sauce. Cover the pot and cook for about 5–7 minutes, or until all the mussels have opened. Discard any that stay shut.
- Stir in a knob of butter (if using) to give the sauce a silky finish.
- Taste and adjust seasoning.
- Sprinkle with fresh parsley or basil, and serve right away with lemon wedges and crusty bread.
Notes
Chef’s Tip: This is also amazing tossed with pasta if you want to stretch it into a full meal.
Leftovers & Storage
- Refrigeration: Store any leftover mussels (in their sauce) in an airtight container in the fridge for up to 1 day. Mussels are best enjoyed fresh, but if you’ve got leftovers, they’ll hold up okay for a short time.
- Reheating: Reheat gently on the stovetop over low heat, just until warmed through. Avoid boiling or microwaving, the mussels can turn rubbery if overcooked. If the sauce has thickened too much, loosen it with a splash of water or wine.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
