Mussels in Red Wine

Image of Jennifer Mosinski
Rated 5.0 based on 2 customer reviews
Mussels in Red Wine
Mussels in Red Wine


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • ½ cup cherry tomatoes
  • 1 tablespoon minced parsley
  • 1 tablespoon chopped fresh rosemary, or to taste
  • ½ bottle red wine
  • 2 pounds mussels, scrubbed
  • salt and ground black pepper to taste


  1. Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until softened and translucent, 3 to 5 minutes. Add garlic and sauté until fragrant; 1 minute more.
  2. Reduce heat to medium. Stir tomatoes, parsley, and rosemary into onions; cook until tomatoes soften, 3 to 5 minutes. Press tomatoes to release juice.
  3. Pour red wine into skillet, scraping up any browned bits of food using a wooden spoon. Bring liquid to a simmer. Add mussels and cook, stirring occasionally, until shells open, about 10 minutes. Season with salt and pepper.
Mealthy tip:

Try other fresh herbs, like thyme and tarragon in addition to or instead of the parsley and rosemary. Add red pepper flakes for a little heat.

Squeeze lemon juice over the mussels just before serving for a fresh pop of flavor.


5.0out of 5 Stars

(2 Reviews)

How would you rate this recipe?

What others are saying

Image of Lindsey Robinson

Lindsey Robinson says:

I've only made mussels one other time, outside of this recipe. This version is so rich and delicious. I love the red wine flavors. I want to make this again very soon.

Image of Chelsea C.

Chelsea C. says:

Perfect with a rustic baguette! I'm such a sucker for seafood and these mussels really bring out all of those flavors that I love with the tomato and red wine. The fresh rosemary was also a really nice touch, especially since that is not an ingredient I cook with often. I might make this again for Valentine's Day.