Total Time
Prep 15 mins
Cook 30 mins

This is one of our favorite Sunday afternoon pre dinner post brunch dishes - serve it with a nice crusty Italian bread and a few glasses of white wine and its a dish to make you smile

Ingredients Nutrition


  1. Take a large bowl and fill with cold water add mussels and 2 tbsp of flour let mussels sit in cold water for 10 - 15 minutes. Rinse in cold water.
  2. In a large skillet add your olive oil, onions, bay leaf, garlic and red pepper flakes allow to sauté for 6 to 10 minutes, add salt & pepper, tomatoes and basil - cook for 3 minutes add wine and mussels and cook till mussels are opened, pour into a large bowl and serve with a large slice of hard crusty Italian bread and a glass of pinto girgio -- enjoy.


Most Helpful

Yummo! Made all exactly as directed other than used 4 small vine ripened tomatoes. Great flavor and great aroma while cooking.

Peter J June 03, 2010

Mussels, mussels, mussels, this is the dish that had "Longmeadow Farm" wishing we had a mussel farm. Perfectly delightful, savory, amazing easy to put together, so easy to devour. In expensive too! We also used "Prince Edward" mussels, they were big robust, and only were enhanced by the wonderful tomatoes, garlic, basil and wine. I had a fresh loaf of bread that just came out of the oven and used this to sop up all the juice. My goodness mussels should only be prepared this way on the farm. Truly delicious! Thank you, Ravenseyes!

Andi of Longmeadow Farm February 26, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a