Steamed mussels with red sauce (Μύδια με κόκκινη σάλτσα)

Learn how to make easy and delicious mussels served in a fragrant tomato and wine broth. In Greek we call this Midia me kokkini saltsa. The mussels are steamed and the sauce is flavoured with aromatics and herbs and finished with fresh parsley. Serve over pasta, rice, or with plenty of fresh bread.

Some ingredients give the impression that they will be a lot more complicated and costly than they actually are.  A great example of this is mussels.  Because I tend to talk about food a lot, I have learned that many people have never cooked mussels, assuming that it would be difficult to create a meal with them.  Nothing could be further from the truth.  In fact, mussels are an incredible way to present a fancy meal with almost no effort.

Where I live mussels are really inexpensive, and definitely much cheaper than most other seafood.  This is probably the case where you live too.  Their low cost may be part of the reason that we ate mussels quite often growing up.  In my Greek family, particularly during periods of lent when seafood such as shrimp, calamari, octopus and mussels are permitted, my parents would often treat us to dinner of these bivalve mollusks.  We loved them then, and still do now.

As kids,  how could we not love food that we actually got to play with?  When mussels were on the menu, my parents would set a large empty bowl in the center of the kitchen table for the shells.  After prying out the meat, we would all try to get the empty shells into the bowl, from wherever we were sitting.  Bivalve basketball.  Some of us had better aim than others, but that was okay.  Our kitchen table was always covered with a tablecloth, which was then protected by plastic, making clean-up a breeze.

Key ingredients

Mussels Most mussels you will find in the grocery store are farmed mussels, and this is just fine! In fact, farmed mussels are considered environmentally green, and they are full of nutrients.

Tomato passata I usually use my homemade tomato sauce for this recipe, but a good quality strained tomato, or tomato passata will do just fine!

Tomato paste This really enhances the tomato flavour of the dish. I love tomato paste for the richness and flavour it gives to your meal.

Red Wine Any red wine will do, ideally use one that you would enjoy drinking too!

Olive oil Of course I only use Greek olive oil. In my view, nothing is better!

Onion I use a regular yellow onion for this recipe. It caramelizes really well, and has a subtle but wonderful flavour.

Capers Briny and delicious! Capers are powerhouses of flavour and they are really great in this recipe.

Garlic I am always careful not to burn my garlic. I find that it goes from golden to burned really quickly!

Oregano I use Greek oregano to flavour this dish – there is nothing better!

Parsley I use fresh parsley which I add to the meal right before serving. This adds flavour, colour and freshness to the mussels.

Salt & pepper Basic seasonings that make every dish better!

How to make them

Step 1
Rinse your mussels well under cool running water and set them aside in a bowl of cold, salted water.  If any of your mussels are open, and do not close when they are handled and rinsed, discard them. Allow them to sit in the salted water for about 20 minutes, while you prepare the rest of your ingredients. When ready to use drain and rinse well.

Step 2
In a large saucepot heat the olive oil over medium heat and add in the diced onion.  Cook until the onion is soft and translucent, about 5 minutes.  Add the capers, green onions, and garlic.  Cook, stirring often for another 5 minutes.

Step 3
To the pot add the tomato passata, water, wine, tomato paste, oregano, salt and pepper.  Bring to a boil and then reduce heat to medium.  Cook, uncovered, for about 10 minutes.

Step 4
Add the mussels to the pot.  Stir well and cover.  Allow to cook for approximately 5 – 7 minutes.  Remove lid to check on mussels; the shells should be open.

Step 5
Remove from heat and allow to cool slightly, or serve immediately.  Sprinkle some parsley on top before serving.

Cooking tips

Usually, when I purchase mussels they are packaged in a net or plastic bag.  I keep them in the refrigerator in a bowl to catch any liquid which might be released until I am ready to use them. It is best to cook the mussels within a day or two of purchasing them.

Eating spoiled seafood is never a good idea.  For this reason, you need to be sure that the mussels you are cooking are fresh and safe to consume.  Luckily, this is really easy to do.  As you are washing your mussels, be sure that they are able to close and stay closed.  This means that they are still alive; mussels will open and close their shell sporadically when out of water.  Once they are cooked, the mussels will open.  Any mussels which remain closed after cooking should also be discarded.

The outer shell of your mussels may have what is called a beard – seaweed looking particles that are stuck to the shell.  These are usually relatively easy to pull off as you are washing your mussels.  If you don’t manage to get them all off, don’t worry about it; you’re not eating the shells (I hope!).

In this recipe I either use my parents homemade tomato sauce, or passata that I purchase.  I have listed the passata as an ingredient since it is easy enough to find in the grocery store, but if you have made my parents’ tomato sauce (or your own homemade sauce), by all means, use that.

Recipe variations

If you prefer to have a white sauce with your mussels, check out this delicious recipes for Steamed Mussels in White Wine Sauce. Just as easy to prepare and equally delicious as this one!

Storing and reheating

You should eat the mussels the day you make them, or the next day. You can reheat them by simmering them gently on the stove top. You can also eat them cold from the refrigerator.

You can freeze cooked mussels (remove them from the shell first). The texture will be altered, but you can definitely add them to soup or chowder.

Never freeze uncooked mussels.

Related recipes

If you love seafood then I think you will also enjoy these great recipes. If you are looking for Nistisima (lenten recipes), then these are perfect for that too!

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How to serve

I love to eat mussels with French fries, but they are equally good served on top of pasta or rice.  Because this particular recipe will create a delicious sauce, you can also enjoy these mussels all on their own, with some bread…lots and lots of bread. You can check out this collection of Best bread recipes for some baking inspiration!

Recipe

Mussels with red sauce

An easy recipe for mussels cooked in a rich and fragrant tomato and wine broth.

5 from 2 votes

Print Pin Rate

Course: Appetizer, Main Course, meze

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Calories: 432kcal

Author: Mia Kouppa

Equipment

• large sauce pot

Ingredients

• 1/2 cup olive oil
• 1 ¾ cups diced yellow onion
• 1 tbsp capers
• 3 green onions, chopped
• 5 garlic cloves, finely chopped
• 1 cup tomato passata
• 1 cup water
• 1/2 cup red wine
• 1 tbsp tomato paste
• 1 tbsp dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 907 grams mussels
• 1-2 tbsp flat leaf parsley, chopped for garnish

US Customary – Metric

Instructions

• Rinse your mussels well under cool running water and set them aside in a bowl of cool water.  If any of your mussels are open, and do not close when they are handled and rinsed, discard them.
  907 grams mussels
• In a large saucepot heat the olive oil over medium heat and add in the diced onion.  Cook until the onion is soft and translucent, about 5 minutes.  Add the capers, green onions, and garlic.  Cook, stirring often for another 5 minutes.
  1/2 cup olive oil, 1 ¾ cups diced yellow onion, 1 tbsp capers, 3 green onions, chopped, 5 garlic cloves, finely chopped
• To the pot add the tomato passata, water, wine, tomato paste, oregano, salt and pepper.  Bring to a boil and then reduce heat to medium.  Cook, uncovered, for about 10 minutes.
  1 cup tomato passata, 1 cup water, 1/2 cup red wine, 1 tbsp tomato paste, 1 tbsp dried oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper
• Add the mussels to the pot.  Stir well and cover.  Allow to cook for approximately 5 – 7 minutes.  Remove lid to check on mussels; the shells should be open.
• Remove from heat and allow to cool slightly, or serve immediately.  Sprinkle some parsley  on top before serving.
  1-2 tbsp flat leaf parsley, chopped
• Enjoy!

Nutrition

Calories: 432kcal | Carbohydrates: 21g | Protein: 16g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 32mg | Sodium: 736mg | Potassium: 891mg | Fiber: 4g | Sugar: 7g | Vitamin A: 766IU | Vitamin C: 26mg | Calcium: 100mg | Iron: 7mg