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Tomato Basil Mussels Served Over Pasta



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2 lb. (1 kg) fresh cultured blue mussels
2 tbsp. (30 ml) olive oil
1⁄4 cup (50 ml) green onions, sliced
1 garlic clove, minced
19 oz. (540 ml) tomatoes, drained and chopped
1⁄2 cup (125 ml) dry white wine or chicken stock
1 tsp. (5 ml) dried basil
1⁄4 tsp. (1 ml) Tabasco sauce
1 tsp. (5 ml) balsamic vinegar
1 pinch salt and pepper, to taste
1 lb. pasta of choice, cooked


  1. 1
    Rinse the fresh blue mussels in tap water.
  2. 2
    Heat oil in a large saucepan. Add 2 tbsp. (25 ml) of the onions and garlic. Sauté until softened, 1 to 2 minutes. Add the tomatoes, wine (or chicken stock), basil and Tabasco sauce and bring to a boil.
  3. 3
    Add the fresh blue mussels. Cover and steam until mussels open, 3 to 5 minutes. Discard any mussels that do not open.
  4. 4
    Transfer the fresh blue mussels to a serving bowl. Stir vinegar into the tomato mixture and season with salt and pepper to taste. Pour over mussels and sprinkle with remaining onion. There are two options with this recipe –remove mussel meat and add to the sauce or add the whole mussels to the sauce.
  5. 5
    Serve with rice or pasta.


Recipe provided by Mussel Industry Council. Visit them Source: AquaPrime Mussel Ranch

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cuisines North & South American, Other North American
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