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
- 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.
- Reduce heat to medium. Stir tomatoes, parsley, and rosemary into onions; cook until tomatoes soften, 3 to 5 minutes. Press tomatoes to release juice.
- 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.
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.
What others are saying
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.
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.