Mussels can be kind of a pain. Washing, debearding, and precise cooking times make them a less than simple meal. This is where frozen mussels come in! Ok so the food lover in me is taking second chair to my lazy side, but I promise even the frozen mussels came out delicious after simmering in this flavorful sauce!
The white wine adds extra depth to the flavor of the sauce here, but if you don’t have a bottle open, just use all chicken broth.
I served this dish with a side of warm, crusty bread, but this would be great over pasta or rice as well. And there’s definitely enough sauce for it.
If you’re feeling ambitious or just less lazy than me, feel free to use fresh mussels. Here’s a good tutorial on cleaning and debearding the mussels.
Mussels in White Wine, Tomato, and Herb Sauce
- 2 pounds mussels, washed and debearded (or frozen)
- 1/2 cup dry white wine
- 1 shallot, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup chicken broth
- 2 tbls butter
- 2 tbls tomato paste
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper
- 1/2 bunch parsley
- Salt and pepper to taste
- Clean and debeard mussels, if using fresh mussels. If using frozen, remove from free
- Melt butter in a large saucepan over medium-low heat. Add garlic, shallot, rosemary, oregano, crushed red pepper, and salt and pepper. Sauté 1-2 minutes, or until garlic and shallot are soft.
- Add tomatoes and cook 1 minute
- Add white wine and chicken broth. Whisk in tomato paste. Simmer for 2-3 minutes and taste. Add more salt and pepper if necessary.
- Add mussels and simmer, covered, 6-8 minutes
- Serve in a large bowl with crusty bread or over pasta or rice. Garnish with parsley.