Steamed Mussels in White Wine and Tomato Sauce

Steamed Mussels in Tomato Sauce

Every time I visit Boston, the one restaurant I must visit is Mother Anna’s in the North End. For twelve bucks, you can be served the most mouthwatering, scrumptious bowl of saucy steamed mussels fit for a king, and alongside it a hunk of freshly baked Italian bread. Swoooon…. It’s this dish that has remained my absolute favorite decadence on a cold winter day in New England, and I’ve finally learned to recreate it in my own home!

Mussels in Tomato Sauce Recipe

Steaming in a big pot with sautéed garlic, onions, my favorite white wine and a homemade tomato sauce, the aroma of these mussels was just heavenly. Plus, after steaming in the pot for just under 10 minutes, they were ready in a snap!

018

The same as I’ve always done at Mother Anna’s, I devoured these delicious mussels and scooped up the fragrant, hearty tomato sauce with a hunk of soft Italian bread. It was such a tasty meal that I know you’d enjoy, too, and such a comfort to know that I could replicate one of my favorite Boston dishes in my own kitchen.

Craving more? Keep in touch on Facebook, Twitter, Pinterest and Instagram for new post updates and more. You can also contact me with any questions or inquiries!

PrintPrint Recipe

Steamed Mussels in White Wine and Tomato Sauce

Yield: Serves 2-3

Ingredients:

For the tomato sauce:
3 Tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 (28- to 32-ounce) can whole tomatoes in juice
1 teaspoon salt, or to taste
1 teaspoon sugar (optional), or to taste

For the mussels:
1 1/2 Tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes
1/2 cup dry white wine
2 cups tomato sauce (recipe included)
2 pounds mussels, scrubbed

 

 

Directions:

For the tomato sauce:
Preheat oven to 325 degrees F.

In a large saucepan, heat oil over medium-low. Add onions and garlic, cooking and stirring until softened, about 5 minutes.

Add tomatoes, including juice, and salt. Cover and put in oven for 1 1/2 to 2 hours, stirring and mashing tomatoes with a fork occasionally, until sauce is thickened and reduced to about 3 cups. If sauce tastes too acidic, add sugar and cook 5 minutes more.

For the mussels:
In a large, heavy pot (I used a 5.5 quart Le Creuset), heat oil over medium-low. Add garlic and red pepper flakes, cooking and stirring for 2 minutes. Increase heat to medium high. Add wine and bring to a boil. Add tomato sauce and mussels and cook over moderately high heat, covered, stirring occasionally, until mussels just open wide, 6 to 8 minutes. Discard any mussels that are unopened after 8 minutes. Serve immediately.

Enjoy!

 

Mussels and tomato sauce adapted from Epicurious