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Easy Mussel Recipe With Tomatoes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


  • 1 pint of cherry tomatoes halved
  • 1/4 shallot diced
  • 3 garlic cloves chopped
  • handful of parsley to finish the dish with
  • 2-3 lbs of mussels
  • 3/4 cup of white wine
  • 2 tbsp olive oil
  • Salt and pepper to taste


  • In a large dutch oven, heat olive oil and saute garlic and onions until fragrant. Add in tomatoes and season with S&P. Let cook for about 5 minutes until they start to burst a bit. Mix in your wine and let it come to a simmer for about 1 minute. Add in your mussles and cover with a lid. Let cook for 6-8 minutes until all mussels have opened.
  • Discard any unopened mussels.
  • Sprinkle with parsley and serve.


To prep your mussels is quite easy. Be sure to buy them fresh and use them the same day. Remove the beards by pulling down towards the hinge of the mussel. Add all mussels to some water with a little bit of flour and let them spit out any additional dirt (about 30 minutes). Drain and rinse with water. If any of them are opened, be sure to tap them and see if they close. If they do not close, toss. Those have died and are not to be eaten! Once you cook your mussels, any that have not opened are also to be tossed.