Mussels in White Wine Tomato Sauce

    20 min

    Spicy steamed mussels served with a slightly spicy tomato and garlic sauce. Perfect with pasta or lots of fresh bread.

    95 people made this

    Serves: 3 

    • 180ml white wine
    • 180ml tomato juice
    • 3 cloves garlic - peeled and sliced
    • 1/2 teaspoon dried red pepper chilli flakes
    • 450g mussels, cleaned and debearded
    • 3 tablespoons butter

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a stock pot, combine the wine, tomato juice, garlic and dried red pepper chilli flakes. Bring to the boil and add mussels.
    2. Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven't opened.
    3. Remove mussels from liquid and keep warm. Pour off some of the liquid to leave about a cupful. Try not to discard the garlic. Boil the liquid until it's reduced to about 150ml.
    4. Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.

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    Reviews in English (84)


    One of my favorite all time recipes, outstanding reviews every time. I add a can of olive oil and garlic flavored diced tomatoes to make for chunkier dipping. Also I cut all the butter out as the flavor is enough on its own. I serve it with toasted baguette (brush with garlic powder and butter before putting it in the oven if you want).  -  19 Jan 2005  (Review from Allrecipes US | Canada)


    Great flavour with the tomatoe and clam juice cocktail. I added a can of diced tomatoes to it and will add more of the tomatoe and clam juice, the hubby likes to soak up the juice with a baguette or sour dough. I didn't realize how easy it would be to make. Might even add some cayenne pepper to give it a little bite. Very good recipe.  -  27 Oct 2001  (Review from Allrecipes US | Canada)


    This recipe is absolutely amazing. The mussels were easy and quick to prepare . . .and tasted delicious. I used Clamato and added a bit more clam juice, and the mussels just sucked up all the flavors. The dipping sauce created at the end was a wonderful touch. I suggest using New Zealand mussels.  -  27 Oct 2002  (Review from Allrecipes US | Canada)