Mussels in Half Shells With Cilantro and Tomato

READY IN: 40mins
Recipe by DanDrake

Mussels in Half Shells with Cilantro and Tomato

Top Review by 2hot2handle

PAC Fall 2009: This is a very good recipe. I would have given it five stars except I was confused by the instructions. It says to steam the mussels but it doesn't say in what, so I did what I usually do for mussels, which is make all of the ingredients into a broth, bring it to a boil and then steam the mussels in the broth. The balsamic vinegar/cilantro combination is very interesting and fresh tasting. I substituted onion and garlic for the bell pepper because I'm not a fan of peppers. After the mussels were cooked, I spooned the broth over and added some additional fresh cilantro on top. Yum!

Ingredients Nutrition


  1. Scrub mussels, removing any beards that may still be attached.
  2. Steam until they just open; discard any that remain closed.
  3. Pull each mussel open, being careful not to tear the shell apart.
  4. Onto each mussel put a teaspoon of tomato seasoned with salt and pepper to taste.
  5. Sprinkle with bell pepper and cilantro.
  6. Drizzle with balsamic vinegar and heated butter and white wine.
  7. Serve hot.

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