Mussels in Tomato Sauce

LeGourmetTV's picture

Aug. 17, 2012

These mussels in a rich beer and tomato infused sauce make a great party starter!


Unsalted butter 1/4 Cup (4 tbs)
Canola oil 1 Tablespoon
Yellow onion 1 Medium , slice
Garlic 4 Clove (20 gm) , mince
Fennel seeds 1 Tablespoon
Bay leaves 2 Medium
Dark large beer 1 Bottle (1 l)
Chunky tomato 1 Can (10 oz) , undrained (Hunt's sweet onion chunky tomatoes)
Cracked black pepper 1 Teaspoon
Kosher salt 1/2 Teaspoon
Mussels 2 1/2 Kilogram , washed and debearded



1. Heat a Dutch oven or large pan over medium-high heat. Add butter and canola oil in it.

2. Throw yellow onion, garlic, fennel seeds and bay leaves in. Stir and cook for 2 minutes or until fragrant.

3. Pour in beer and empty in sweet onion chunky tomatoes. Stir.

4. Add ground black pepper and salt to it. Stir well and cook uncovered for about 5-7 minutes.

5. Add mussels to the pan, cover with a tight fitting lid and cook for 6-10 minutes, or until mussels' shell open.

6. Using a slotted spoon, remove mussels from pan and keep them on a plate, leaving the liquid in pan. Discard mussels that have not opened.

7. Now, remove the cover, increase the heat and cook until the liquid is slightly thickened, stirring occasionally.

8. Pour the sauce over mussels.


9. Serve mussels in tomato sauce immediately with crusty bread.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 848Calories from Fat 274

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 2124 mg88.5%

Total Carbohydrates 44 g14.7%

Dietary Fiber 3 g12%


Protein 78 g156%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet