Fish/ Recipes/ Soups

Mussels in Tomato & White Wine Broth

Mussels in Tomato & White Wine Broth

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  • 2 pounds mussels
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1 28oz can diced tomatoes
  • 1/2 cup chopped shallots
  • 1/2 cup sliced leeks
  • 4 garlic cloves sliced
  • 1 tablespoon fresh thyme
  • 1 tablespoon oregano
  • 2 teaspoon kosher or sea salt
  • 1 teaspoon ground black pepper
  • a pinch of red pepper flakes
  • half a lemon



Clean the mussels thoroughly and throw out any that aren’t fully closed.


In a large stockpot or preferably a Le Creuset, heat the butter and olive oil over medium heat. Add the leeks and shallots and cook for 5 minutes and then add the garlic and cook for a couple more minutes. Add the wine, tomatoes thyme, oregano, chicken broth, red pepper flakes, salt and pepper on medium to high heat to reduce for 5-8 minutes. Taste and adjust herbs, spices, liquids, etc to your liking (this is where I like to add a half a lemon to the pot)


Once the flavor you like is there, add the mussels and cover the pot for 10 minutes or until the mussels open up. Throw away any mussels that didn’t open. This makes quite a bit of broth to serve as a soup base for the mussels.


Serve in bowls with a drizzle of olive oil. Add a toasted baguette crisp on top.


Don’t forget the wine!


Mussel wine pairing: Pinot GrigioBe S

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