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Mussels in a Tomato Basil Wine Sauce


  • 3 tbl olive oil
  • 1 small onion, chopped
  • 6 garlic cloves, minced
  • 1 cup dry white wine
  • 2 large tomatoes, coarsely chopped
  • 3 lbs fresh mussels, scrubbed
  • 1/4 cup chopped fresh basil
  • 2 tsp grated lemon rind
  • 1/4 tsp freshly ground black pepper
  • 2 tbl butter
  • warm, crusty bread


1.  Heat olive oil in a large, deep skillet over medium-high heat.  Add onion and garlic and saute 3 to 5 minutes until tender.  Add wine and tomatoes and bring to a boil.  Add mussels.  Cover and cook about 5 minutes or until mussels open.  If any remain unopened, discard. 

2. Removed mussels with a slotted spoon and place in serving bowls.  Add basil, lemon rind, and pepper to liquid in pan, add butter and swirl until melted.  Spoon sauce over mussels.  Serve immediately with bread. 

Adapted from Jackie Mills, Coastal Living

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