Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells with a brush to remove any dirt. Remove the beards (the fibrous strands) by pulling them away from the shell.
- 2
Sauté Aromatics
In a large pot or deep skillet, heat the olive oil over medium heat. Add the finely chopped shallots and sauté until softened, about 3-4 minutes. Add the minced garlic and crushed red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
- 3
Add Tomatoes and Wine
Stir in the canned diced tomatoes (with their juices) and the dry white wine. Bring the mixture to a simmer and let it cook for about 5 minutes to allow the flavors to meld.
- 4
Cook the Mussels
Add the cleaned mussels to the pot, cover it with a lid, and allow the mussels to cook for about 6-8 minutes or until they have opened up. Discard any mussels that remain closed.
- 5
Season and Garnish
Once the mussels are cooked, sprinkle with chopped parsley and season with salt and black pepper to taste. Stir gently to combine.