Mussels with red sauce

5 from 2 votes

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

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Main Course, meze

Cuisine: American

Servings: servings

Calories: 432kcal

Author: Mia Kouppa

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!