Mussels in Tomato-Wine Broth

Mussels in Tomato-Wine Broth Recipe
Serve this fresh mussels dish with chilled white wine and Italian bread. To save prep time, use kitchen scissors to cut the tomatoes in the can.


2 servings (serving size: about 15 mussels and 1 cup tomato mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 295
Caloriesfromfat 27 %
Fat 8.9 g
Satfat 1.4 g
Monofat 4.3 g
Polyfat 1.7 g
Protein 25.4 g
Carbohydrate 21.4 g
Fiber 3.6 g
Cholesterol 57 mg
Iron 10.8 mg
Sodium 823 mg
Calcium 145 mg


2 teaspoons olive oil
2 teaspoons bottled minced garlic
1/4 cup dry white wine
1 teaspoon fresh lemon juice
1/4 teaspoon crushed red pepper
1 (14.5-ounce) can no salt-added stewed tomatoes, undrained and chopped
1 (8-ounce) bottle clam juice
2 pounds small mussels, scrubbed and debearded
2 tablespoons chopped fresh flat-leaf parsley


Heat olive oil in a Dutch oven over medium-high heat. Add garlic; sauté 1 minute. Add wine, lemon juice, pepper, tomatoes, and clam juice; bring to a boil. Add mussels. Cover, reduce heat, and simmer 5 minutes or until shells open. Remove from heat, and discard any unopened shells. Stir in parsley.

Melanie Barnard,

Cooking Light

September 2005
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