Mediterranean Mussels

Mediterranean Mussels

Before You Start!

Never cleaned mussels before?
No worries. I’ve got you covered with my How to Clean and Prep Mussels guide
so you’ll know exactly what to do before they hit the pan.

FAQ

Chef’s Tips

• Give your mussels a quick check before cooking. Discard any cracked shells or any that don’t close when tapped.
• Go easy on the salt at first, the capers and Kalamata olives already add plenty of briny flavour.
• Don’t skip the bread. The sauce is half the reason to make this dish.
• Want to turn this into a full meal? Toss the extra sauce with pasta and add the mussels on top.

Mediterranean Mussels

Wife with the Knife

This one’s for the nights when you want something cozy and a little special, without spending hours in the kitchen. Fresh mussels are simmered in a bold tomato and white wine sauce with garlic, olives, capers, and herbs that fill the kitchen with incredible aroma. Grab some crusty bread because you’re going to want something to soak up every bit of that sauce.

Bonus: any extra sauce is amazing tossed with pasta.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer, Main Course, starter

Cuisine Mediterranean

Servings 2

Ingredients

  

• 2 lbs fresh mussels, scrubbed and debearded
• 2 tbsp olive oil
• 1 small onion finely chopped
• 4-6 cloves garlic 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

Leftovers & Storage

• Fridge: Store leftover mussels with the sauce in an airtight container for up to 1 day.
  • Mussels are best enjoyed fresh, but leftovers can still be good the next day.
• Freezer: Freezing cooked mussels is not recommended.
  • The texture can become tough and chewy once reheated.
• Reheating: Warm gently on the stovetop over low heat until heated through.
  • Avoid boiling or overheating, as mussels can become rubbery.
  • If the sauce has thickened, loosen it with a splash of water or white wine.

 

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Keyword Creamy Mussels, Easy Appetizer, Easy Recipes, Elegant Appetizer, Fancy Recipes, Garlic Wine Sauce, Mediteranean Mussels, Mediterranean Seafood dish, One-Pot meal, Seafood, Tomato Sauce, White Wine Sauce