← Back to Search Results
steaming American
 Mussels in Tomato-Basil Broth Recipe-4117

Photo by:
Comments: 1


If both you and your date like mussels, then this is your dish. For me, mussels are a total turn-on. I think the affinity goes all the way back to a date with my high school girlfriend at a cozy, down-to-earth neighborhood restaurant in Philly. It was a warm spring night, and we sat by an open bay window. We shared a big order of mussels, slurping and sucking our way enthusiastically through the fresh tomato broth and the tender shellfish. Needless to say, I’ve been making mussels ever since. I still like to heap all the mussels and sauce in one big bowl because there’s something very sensual about eating from the same serving bowl. Mussels are a bit sloppy, but that makes it so much better. You’re in the mess together, you can laugh about it, and you’re turning each other on in the process. Forget your inhibitions and just run with it!

Yield: Makes 2 Servings


  • 3 tablespoons extra virgin olive oil
  • 8 to 10 garlic cloves, finely chopped
  • 2 cups canned crushed tomatoes
  • 1 cup dry white wine
  • 2 dashes hot red pepper flakes
  • Salt
  • 2 pounds mussels
  • A big handful of roughly chopped fresh basil
  • Crusty bread


Heat the oil over high heat in a pot large enough to hold the mussels comfortably. Add the garlic and cook just until you can smell it, about 30 seconds. Pour in the tomatoes, wine, and 1 cup of water. Add the red pepper flakes and a big pinch of salt. Bring to a boil and cook until the broth is slightly thickened, 10 to 15 minutes.

Stir the mussels into the broth, cover the pot, and cook until the mussels open, 4 to 5 minutes. Throw in the basil and give a good stir. Slice your bread into dipping-size pieces. Toast the pieces in a skillet or oven.

Carefully—so that you don’t splash tomato all over the place—ladle the mussels and broth into a large bowl and bring them out to the table along with the bread. Have individual plates to eat over and to put your shells in.

© 2005 David Lieberman

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Crusty bread.


Nutritional Information

Nutrients per serving (% daily value)

683kcal (34%)
215mg (22%)
55mg (92%)
273mcg RAE (9%)
103mg (34%)
1647mg (69%)
4g (22%)
29g (45%)
18mg (102%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • FoodMan6000

    10.17.13 Flag comment

    Wow, this recipe is amazing. This has become one of my favorites. It's quick, easy, and delicious, and definitely make for a fun couples' meal. Thanks!


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lidias-italy Lidia's Italy
by Lidia Bastianich
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
martin-yans-china Martin Yan's China
by Martin Yan
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?