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Active time
15 minutes
Total time
30 minutes
4 Servings

3 pounds mussels

2 cups dry white wine

2 garlic cloves, peeled and finely minced

¼ cup diced onions

1 stalk celery, diced

1 large tomato, diced

¼ cup diced fresh basil

½ teaspoon smoked paprika or red pepper

Salt and freshly ground black pepper

  1. Put the mussels in a tub of cold water and scrub to remove any dirt. Remove any hairy “beards” with a sharp knife. Drain.
  2. Combine the wine, garlic, onions, celery, and tomato in a pot large enough to hold all the mussels and bring just to a boil over high heat. Add the cleaned mussels, cover, reduce the heat to medium, and cook for about 10 minutes, until the mussels have opened.
  3. Using tongs, transfer the mussels to flat soup bowls. (Discard any that have not opened.)  Strain the broth remaining in the pan into a saucepan, bring to a boil and cook for about 3 minutes.
  4. Add the basil and smoked paprika, season with salt and pepper, and pour the broth over the mussels. 

An Oldways Recipe


Calories: 140
Fat: 1.5g
Saturated Fat: 0.5g
Sodium: 170mg
Carbohydrate: 8g
Fiber: 1g
Protein: 11g

Yield: 4 Servings

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