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Mussels With Tomatoes and Olives

Mussels With Tomatoes and Olives
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Serves 4| Hands-On Time: | Total Time:



  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.
By July, 2009

Nutritional Information

  • Per Serving
  • Calories 703Calories From Fat 159
  • Protein 41g
  • Carbohydrate 80g
  • Sugar 14g
  • Fiber 8g
  • Fat 18g
  • Sat Fat 5g
  • Sodium 1531mg
  • Cholesterol 79mg
What does this mean? See Nutrition 101 .

Quick Tip

Mussels with Parsley
If you can’t cook mussels the day you buy them, remove the packaging and refrigerate in a bowl covered with a damp cloth for up to 2 days.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.