Italian Mussels

READY IN: 25mins
Recipe by swiz58

Mouth watering, guests fight over the leftover broth

Top Review by ImPat

I scaled back for 750 grams of mussels and made some minor changes to suit my taste in that I used chicken stock instead of wine (as I didn't have any wine on hand), used a small red chilli sliced seeds and all plus a good pinch of chilli flakes and as the hot weather has killed off all my parsley that was omitted and I used 3 plump roma tomatoes- The DH ate a few of the mussels and really loved the broth/soup I polished off the rest of the mussels and had the broth/soup with some crusty Italian bread for an oh so filling and delicious lunch, thank you swiz58 made for Bargain Basement game.

Ingredients Nutrition


  1. Cook onion and garlic in oil for 5 minutes.
  2. Stir in tomatoes, wine and seasonings.
  3. Simmer 5 minute.
  4. Add mussels.
  5. Cook covered until the shells open.
  6. Sprinkle with parsley.
  7. Serve the broth as a soup if desired.

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