Mussels in tomato sauce

  • 4 persons
  • cooking time: 20 min
  • difficulty


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 red pepper, seedless and finely chopped
  • 1 garlic clove, chopped
  • 1 sprig of thyme
  • 1 sprig of oregano, finely chopped
  • 1 bay leaf
  • 1 tsp cayenne pepper
  • 7-ounce peeled canned tomatoes
  • 3/4 cup dry white wine
  • 70 1/2 -ounce fresh mussels in the shell, cleaned
  • 1 tbsp parsley, finely chopped
  • pepper
  • salt

How to prepare

For once something other than mussels cooked in beer or wine: these Mediterranean mussels in tomato sauce!


  • 1 Put the olive oil in the pan and add the onion, red pepper and garlic. Turn this all on, but make sure the ingredients do not brown. Stir well with the ladle for 3 minutes.
  • 2 Now add the thyme, oregano, bay leaf, cayenne pepper and peeled tomatoes and simmer over a low heat for about 4 minutes. Season to taste with a little salt. Keep stirring every now and then so that all the ingredients come together well. Deglaze with the white wine. As soon as everything is boiling, add the mussels. If the sauce is a little too thick, add some water. Put the lid on the pan and spoon the mussels well after every minute. After about 3 minutes, add the parsley to the mussels and shake well. After another 3-4 minutes, the mussels are ready. Discard any shells that have remained closed.
  • 3 Serve the mussels on a plate and pour the sauce over them. Very tasty with firm (farm) bread.