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Recipe by Rose Reisman

Mussels with Tomatoes, Basil and Garlic

Mussels with Tomatoes, Basil and Garlic Prep time: 10 mins Cook time: 20 mins Serves: 4


  • 2 lb mussels in the shell
  • 1 1/2 tsp vegetable oil
  • 3/4 cup finely diced onion
  • 3/4 cup thinly sliced red bell pepper
  • 1/2 cup thinly sliced zucchini (optional)
  • 2 tsp crushed fresh garlic
  • 1 can (14 oz) tomatoes, drained
  • 1/3 cup dry white wine or fish stock
  • 2 tbsp tomato paste
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 1/3 cup chopped fresh basil or parsley


  1. 1 Discard any mussels that don’t close when tapped. Scrub the mussels under cold water and pull off the beards. Set the mussels aside.
  2. 2 Spray a large non-stick saucepan with cooking oil, add the vegetable oil and place over medium-high heat. Add the onions, bell pepper, zucchini (if using) and garlic; sauté for 5 minutes. Add the tomatoes, wine, tomato paste, dried basil and oregano; cook on medium heat for 10 minutes, stirring occasionally until sauce thickens slightly.
  3. 3 Add the mussels. Cover and cook until the mussels are fully open, 4 to 5 minutes. Discard any that do not open.
  4. 4 Arrange the mussels in individual bowls and pour the sauce overtop. Garnish with the fresh basil.


Make Ahead: Prepare sauce up to a day in advance and refrigerate. Bring to a boil and cook the mussels just before serving.
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