Garden harvest mussels

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15 min


2 to 3 servings

* PLUS Cooking time: 12 minutes


  • 1-kg bag fresh mussels
  • 2 tomatoes
  • 1 onion
  • 1 small zucchini
  • vegetable oil
  • 1 1/2 tsp bottled chopped garlic , or 2 garlic cloves, chopped
  • 156-ml can vegetable cocktail juice , not Clamato, or about 3/4 cup
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 cup shredded fresh basil


  • Scrub mussels and remove beards. Discard any that are open. Coarsely chop tomatoes and onion. Finely chop unpeeled zucchini. Lightly oil a large wide saucepan. Set over medium-high heat. Add onion and garlic. Stir often, 1 minute. Add tomatoes, zucchini, juice, sugar, salt and pepper. Bring to a boil over high heat. Boil gently, stirring occasionally, until tomatoes start to soften and sauce thickens, 4 minutes. Then, once sauce has thickened, stir in mussels. Cover and cook until they open, about 6 minutes. Discard any unopened mussels. Spoon into bowls. Ladle sauce overtop. Sprinkle with basil. Good with crusty bread for dipping.

Nutrition (per serving)

  • Calories
  • 146,
  • Protein
  • 12.5 g,
  • Carbohydrates
  • 16.9 g,
  • Fat
  • 3.9 g,
  • Fibre
  • 2.9 g,
  • Sodium
  • 864 mg.

Steamed mussels are heavenly on their own, but even better with tomatoes, spicy vegetable cocktail juice and fresh basil.

Time Saver

Vegetable cocktail juice makes a great sauce for cooking pot roasts and marinating steaks or as a base for low-cal soup.