Mussels in Tomato & Herb Broth (Cozze al Pomodoro)
Plump mussels steamed in a garlicky tomato sauce with white wine and fresh herbs. Serve with crusty bread to soak up every drop of the broth.
Ingredients
Shellfish
Base
Aromatics
Vegetables
Liquid
Herbs
Spices
Seasoning
Instructions
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Clean the mussels. Scrub mussels under cold water and remove any beards (the stringy bits). Discard any mussels that are cracked or don't close when tapped.
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Build the base. Heat olive oil in a large pot (with lid) over medium heat. Add garlic and red pepper flakes, cook 1 minute until fragrant.
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Add tomatoes. Add cherry tomatoes and cook 3-4 minutes until they start to burst and release their juices. Crush some with the back of a spoon.
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Add wine and mussels. Pour in white wine, bring to a simmer. Add the mussels, cover immediately, and steam for 5-7 minutes.
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Check for doneness. Uncover and check—mussels are done when they've opened. Discard any that remain closed after 7 minutes.
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Finish and serve. Scatter with fresh basil and parsley. Serve immediately in shallow bowls with plenty of crusty bread for the broth.
Storage & Meal Prep
Mussels are best eaten immediately. The broth can be saved for 1 day and used as a base for fish soup or risotto. Do not reheat mussels—they become rubbery.
Variations
- Mussels with White Wine: Replace tomatoes with 1 cup white wine and extra garlic for classic moules marinières.
- Spicy Mussels Fra Diavolo: Add 1 tsp chili flakes and extra garlic for a fiery, Italian-American-inspired version.
- Mussels with Fregola: Cook fregola in the tomato broth, then add the mussels to steam—a complete Sardinian meal in one pot.
FAQ
How do you clean mussels?
Scrub shells under cold running water. Pull off any beards (the fibrous threads). Discard any mussels with cracked shells or that don't close when tapped. After cooking, discard any that haven't opened.
How long do you cook mussels?
Mussels steam open in just 3-5 minutes over high heat. They're done the moment they open. Overcooking makes them tough and rubbery. Remove them as they open if some take longer than others.
What to serve with mussels?
Crusty bread is essential for soaking up the tomato broth—that's the best part. Serve with a green salad or fries for a classic Belgian-style meal.
Nutrition Facts
Customize Ingredients
Per Serving
The Story Behind This Dish
This is the kind of dish that looks impressive but is actually one of the easiest things you can make. The mussels practically cook themselves—your only job is to build a tasty broth.
The key is a pot with a tight-fitting lid. The steam does all the work. And please don’t skip the bread—half the joy is soaking it in that garlicky tomato broth.
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