Description

Ingredients

• 🦪 Fresh mussels, scrubbed & debearded: 1.5 kg (53 oz)
• 🫒 Extra-virgin olive oil: 60 ml (¼ cup / 2 fl oz)
• 🧅 Onion, very finely chopped: 120 g (1 cup / 4.2 oz)
• 🧄 Garlic, minced: 12 g (4 cloves / 0.4 oz)
• 🍷 Dry white wine: 180 ml (¾ cup / 6 fl oz)
• 🍅 Crushed tomatoes (or grated fresh): 300 g (1¼ cups / 10.6 oz)
• 🌿 Flat-leaf parsley, finely chopped: 8 g (2 tbsp / 0.28 oz)
• 🌿 Bay leaf: 1
• 🌶️ Chili flakes (optional): 1 g (½ tsp / 0.04 oz)
• 🍞 Fine breadcrumbs (to glaze the sauce): 30 g (¼ cup / 1.1 oz)
• 🧂 Salt: to taste (≈6 g / 1 tsp)
• ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
• 🍋 Lemon wedges, to serve: 4–6 wedges
• 🧈 Butter (optional, glossy finish): 20 g (1½ tbsp / 0.7 oz)

Preparation

• Purge & check: Rinse 🦪 mussels; discard any that stay open or have cracked shells.
• Aromatics: Warm 🫒 oil in a wide pot. Sauté 🧅 onion with a pinch of 🧂 4–5 min until sweet; add 🧄 30 sec.
• Sauce base: Add 🍷 wine; simmer 1 min. Stir in 🍅 tomatoes, 🌿 bay, and 🌶 flakes (if using); season with 🧂 and ⚫.
• Steam mussels: Add 🦪 mussels; cover and cook over high heat 4–6 min, shaking once or twice, until most shells open. Discard any that stay closed.
• Finish: Sprinkle 🍞 breadcrumbs and 🌿 parsley; toss 30–60 sec to lightly thicken and glaze. Swirl in 🧈 butter if using. Squeeze 🍋 at the table; serve with crusty bread.

Total Time

🕒 Prep: 15 min
🔥 Cook: 15 min
⏳ Total: 30 min

Nutritional Value

Advice

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