Italian mussels

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10 min


2 Servings

* PLUS Cooking time: 9 minutes
Italian mussels

Yvonne Duivenvoorden

Sweet, briny mussels are the most inexpensive fresh shellfish. Even better? This low-cal dinner cooks up in 10 minutes flat.


  • 1 kg fresh mussels
  • 1 onion
  • 4 garlic cloves
  • 1 small green bell peppers
  • 1 cup tomato sauce
  • 1 tsp dried basil
  • 1/4 cup water


  • Rinse mussels and pull off beards. Discard any that are open. Slice onion in half, then into thin wedges. Mince garlic. Lightly oil a large pasta pot and place over medium heat. When hot, add onion and garlic. Stir occasionally until onion starts to soften, about 3 min. Chop pepper.
  • Add tomato sauce and basil to pot. Bring to a boil over medium-high heat. Stir in mussels and cover. Stir in pepper and water after mussels have cooked 3 min. Continue cooking until mussels open, 3 to 4 min more. Discard any mussels that don’t open. Serve mussels and sauce in large deep soup bowls with crusty bread to dip.

Nutrition (per serving)

  • Calories
  • 231,
  • Protein
  • 19 g,
  • Carbohydrates
  • 26 g,
  • Fat
  • 5 g,
  • Fibre
  • 4 g,