Sautéed Mussels with Tomato Broth


Sautéed Mussels with Tomato Broth

Recipe type: Yield: 1 Serving Prep time: Cook time: Total time:

Pan sautéed Carlsbad mussels in fresh tomato broth and house-made marinara with sourdough garlic toast.


14 Mussels
2 T Pomace olive oil
2 T Shallots – minced
1 T Garlic -minced
1 t Kosher salt
1/2 t Black pepper
1 Pinch Red chili flake – Crushed
1/4 C White wine
1/2 C Shrimp stock
1/4 C Marinara sauce
4 T Unsalted butter (1/4 stick)
1 T Basil – julienned
1 t Parsley – chopped
2 slices Garlic bread – toasted


  1. Heat a sauté pan over a medium high flame.
  2. Add olive oil to the pan and heat.
  3. Add the mussels, shallots, garlic, crushed red chilis, salt and pepper and sauté for 30 seconds.
  4. Add the white wine and reduce by half.
  5. Add the shrimp stock and marinara. Cover the pan.
  6. Once the mussels are open, remove the cover and allow the sauce to reduce by half.
  7. Once the sauce is reduced, add the butter and allow the sauce to thicken.
  8. Remove the sauté pan from the stove, add the basil and parsley and toss. Place the mussels in a serving
  9. bowl, meat facing up.
  10. Place toasted garlic bread slices over the top of the mussels in the center of the dish.

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