Steamed Mussels with Garlic, Tomatoes & Scallions

As simple as it is delicious, this lovely summer treat of steamed mussels with garlic and tomatoes goes especially well with crusty French rolls.

By Yankee Magazine

Sep 27 2010

Quick, easy, and delicious–what else could you want from a meal? Be sure to discard mussels that won’t close before cooking and those that don’t open after cooking. And, as with every recipe, taste before you season with salt and pepper; the mussels may be briny enough from the ocean.


4 servings


1 tablespoon olive oil
3 large garlic cloves, minced
1 cup dry white wine
2 pounds mussels, scrubbed and debearded
2 medium-size tomatoes (or 4 plum tomatoes), coarsely chopped (seeds discarded)
1 bunch scallions, cut diagonally in 1/4-inch slices, plus extra for garnish
Freshly ground black pepper
Kosher or sea salt
Fresh parsley sprigs
Sliced scallions


In a large, heavy-bottomed saucepan over high heat, add olive oil and sauté garlic until softened and fragrant, about 2 minutes. Add wine and bring to a boil; add mussels, cover, reduce heat, and simmer 3 minutes.
With a slotted spoon, remove opened mussels 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 scallions and cook about 30 seconds. Add mussels and toss just to reheat.
Season to taste with salt; sprinkle generously with freshly ground pepper. Garnish with fresh parsley and additional scallion slices. Serve with crusty French rolls.