Mussels in Tomato-Wine Broth

Mussels in Tomato-Wine Broth
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  • 2 pounds small mussels, scrubbed and debearded
  • 1 (8-ounce) bottle clam juice
  • 1 (14.5-ounce) can no salt-added stewed tomatoes, undrained and chopped
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons bottled minced garlic
  • ¼ cup dry white wine
  • ¼ teaspoon crushed red pepper
  • + 2 more ingredients
    • 2 teaspoons olive oil
    • 2 tablespoons chopped fresh flat-leaf parsley

Heat olive oil in a Dutch oven over medium-high heat. Add garlic; sauté 1 minute. Add wine, lemon juice, pepper, tomatoes, and clam juice; bring to a boil. Add mussels. Cover, reduce heat, and simmer 5 minutes or until shells open. Remove from heat, and discard any unopened shells. Stir in parsley.

View full recipe at My Recipes


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