Mussels in Tomato Broth

Jump to Recipe

This post may contain affiliate links. Please see our disclosure policy.

Every once in a while Costco has a great deal on a 5-pound bag of mussels. While that’s a bit too much for me, I usually can’t resist the chance to make these as a way to mix up my Whole30 or meal plan for the week. Mussels steam up deliciously for a light lunch or dinner. They do require a bit of work to clean, sort and prepare for steaming, but I find them to be worth it.
.
I start by sorting through the mussels and removing any ones with broken shells. Then I plunge about 2 to 3 pounds into a large bowl of fresh water to soak for 10 to 15 minutes. This helps clean them up a bit. Then I remove the beards by holding the shell and pulling the beard out. This takes a good bit of effort, but it’s important to the process. Once cleaned, set the mussels aside while you build the broth.

Mussels in Tomato Broth
2 to 3 pounds cleaned mussels
1/2 red onion, diced
3 stalks celery, diced
1 green bell pepper, diced
3 garlic cloves, thinly sliced
1 tablespoon olive oil
2 14.5-ounce cans of diced tomatoes, juice drained
2 cups vegetable broth
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Lemon wedges and diced green onions for serving
.
In a dutch oven over medium-high heat, add 1 tablespoon olive oil. Once heated, add in diced onion, celery and bell pepper. Saute for about 7 minutes, until vegetables are soft. Add in sliced garlic and stir, cooking for another 2 minutes.
.
Stir in drained, diced tomatoes, vegetable broth, salt and pepper. Bring to a boil. Once boiling, drop in cleaned mussels and stir to combine. Cover with a lid and reduce heat to medium. Steam for about 8 minutes, until shells are opened. Discard any mussels that didn’t open or any additional broken shells. Serve.

No ratings yet

Every once in a while Costco has a great deal on a 5-pound bag of mussels. While that’s a bit too much for me, I usually can’t resist the chance to make these as a way to mix up my Whole30 or meal plan for the week. Mussels steam up deliciously for a light lunch or dinner. They do require a bit of work to clean, sort and prepare for steaming, but I find them to be worth it.
.
I start by sorting through the mussels and removing any ones with broken shells. Then I plunge about 2 to 3 pounds into a large bowl of fresh water to soak for 10 to 15 minutes. This helps clean them up a bit. Then I remove the beards by holding the shell and pulling the beard out. This takes a good bit of effort, but it’s important to the process. Once cleaned, set the mussels aside while you build the broth.
Save this recipe!
Get this sent to your inbox, plus exclusive content just for you!
Please enable JavaScript in your browser to complete this form.
iconLike this? Leave a comment below!

Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating