Italian Mussels

Italian Mussels
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • 1 cup
    (250 mL)

    white wine

  • 1 cup
    (250 mL)

    tomato juice

  • 1

    cloves of garlic chopped

  • 1 bag
    (907 g)

    fresh farmed mussels

  • 14 oz
    (398 ml)

    1 can diced tomatoes drained

  • 1/2 tsp.
    (3 mL)

    crushed pepper

  • 1/4 tsp.
    (60 mL)


  • 3/4 cup
    (190 mL)


  • 1 Tbsp.
    (15 mL)

    fresh parsley chopped


Put wine, tomato juice, garlic and mussels in a large pot. Cover and cook over high heat for a few minutes until shells open. Remove the mussels with a skimmer.

Strain the cooking liquid and put it back in the pan.

Add the other ingredients and reduce by half. Add cream and simmer 4-5 min.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007