Mediterranean Mussels
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.
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.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife