Mussels in White Wine Tomato Sauce

This meal is one of the most easy and elegant meals I’ve ever made. White wine and mussels provide a heavy dose of French flavor for this classic, with limited ingredients.


serves 2

  • 4 small/medium sized RIPE tomatoes
  • 1 zucchini
  • 1 clove garlic
  • 1 cup dry white wine
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 4 sprigs parsley
  • 4 leaves basil
  • 1 tsp chili flakes
  • pinch salt/pepper (to season)
  • 8 crimini mushrooms (cleaned)
  • 1/2 white onion
  • 2 tbsp finely chopped (dry) chorizo or spicy salami
  • 1/2 pound mussels
  • 1 demi-baguette
  • linguine for 2 people
  • 3/4 tbsp caper juice
  1. in a medium sized saute pan heat olive oil and a little butter
  2. chop tomatoes as finely as possible and add them to the pan, add 1/2 cup white wine
  3. add herbs, chili flakes salt and pepper and cook down until it has a paste-y consistency
  4. let cool then remove from pan. meanwhile clean mussels
  5. transfer tomato sauce into a bowl, heat butter and garlic in that pan
  6. slice bread and brush the garlic butter mixture over and toast (in toaster oven)
  7. quarter and slice zucchini, clean and slice mushrooms and chop onions
  8. heat olive oil in a saute pan and cook the veggies
  9. heat water in a pot for pasta, cook linguine according to directions
  10. move the sauteed veggies into another bowl and heat 2 tbsp butter and 1 clove garlic over medium high heat
  11. when good and melted add the mussels, add 1/2 a cup white wine and the caper juice. meanwhile chop chorizo finely and add to tomato sauce
  12. when mussels start to open, add the tomato sauce back into the pan
  13. drain pasta and transfer it to a pot, coating it in butter or olive oil
  14. add veggies back into the tomato-mussel sauce, let cool for a minute
  15. serve over pasta with bread and more white wine


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