See more

Mussels in Tomato-Wine Broth

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.

Cooking Light SEPTEMBER 2005

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 27%
  • Fat: 8.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 25.4g
  • Carbohydrate: 21.4g
  • Fiber: 3.6g
  • Cholesterol: 57mg
  • Iron: 10.8mg
  • Sodium: 823mg
  • Calcium: 145mg

Go to Full Version of

Mussels in Tomato-Wine Broth Recipe