Mussels With Tomatoes and Olives

mussels-tomatoes-olives
Photo by Quentin Bacon
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 703 calories
    • Calories 159 calories from fat
    • Fat 18 g
    • Sat Fat 5 g
    • Cholesterol 79 mg
    • Sodium 1531 mg
    • Protein 41 g
    • Carbohydrate 80 g
    • Sugar 14 g
    • Fiber 8 g
  • June 2009

Ingredients

  1. Check 2tablespoons unsalted butter
  2. Check 2 cloves garlic, finely chopped
  3. Check 1 large onion, finely chopped
  4. Check kosher salt and black pepper
  5. Check 1cup dry white wine
  6. Check 1pound beefsteak tomatoes, seeded and diced
  7. Check 1/2cup pitted kalamata olives, roughly chopped
  8. Check 2pounds mussels, scrubbed
  9. Check 1/2cup fresh flat-leaf parsley, chopped
  10. Check 1 small baguette, warmed

Directions

  1. Melt the butter in a large pot over medium heat. Add the garlic, onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until just tender, 4 to 5 minutes.
  2. Add the wine and simmer until slightly reduced, 2 to 3 minutes. Stir in the tomatoes and olives.
  3. Add the mussels and cook, covered, until they open, 3 to 4 minutes. Discard any that remain closed. Stir in the parsley.
  4. Divide the mussels and cooking liquid among bowls. Serve with the bread.