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Steamed Mussels with Garlic, Tomatoes, and Green Onions

Steamed Mussels with Garlic, Tomatoes, and Green Onions
1 vote, 4.00 avg. rating (79% score)
Steamed Mussels with Garlic, Tomatoes, and Green Onions

Yield: 2 main-dish servings or 4 appetizer servings


  • 2 pounds mussels
  • 1 tablespoon olive oil
  • 3 large garlic cloves, minced
  • 1 cup dry white wine
  • 2 medium tomatoes (or 4 plum tomatoes), seeded and coarsely chopped*
  • 1 bunch green onions, sliced diagonally in 1/4-inch slices
  • Salt and pepper to taste (mussels contain saltwater, so taste broth before adding additional salt)
  • Garnish: fresh parsley sprigs, sliced green onions


Scrub mussels thoroughly, discarding any cracked or opened shells. Saute garlic in hot olive oil in a Dutch oven over medium-high heat until tender. Add wine and bring to a boil; add mussels, cover, reduce heat, and simmer 3 minutes or until mussels open. Immediately remove opened mussels with a slotted spoon to a large bowl. Continue cooking remaining mussels 2 minutes; others may open. Discard unopened mussel shells, reserving broth. Bring broth to a boil; reduce heat and simmer 5 minutes. Stir in tomatoes and green onions and cook about 30 seconds; add mussels and toss just to reheat. Sprinkle generously with freshly ground pepper; garnish with fresh parsley and additional green onion slices, if desired. Serve with crusty French rolls.
Updated Monday, March 31st, 2003

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One Response to Steamed Mussels with Garlic, Tomatoes, and Green Onions

  1. Anonymous March 2, 2004 at 11:39 am #

    The second time I added cilntro in place of parsley. I think it added to the flavor.

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