Tested till perfect Mussels in Tomato Sauce for Two

Mussels in Tomato Sauce for Two

Serve with: Baguette — Tossed Salad

By The Canadian Living Test Kitchen

Recipe2 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2


  • 1 tbsp 1tbspolive oil
  • 1 1oniononions, finely chopped
  • 1 1celery stalkcelery stalks, thinly sliced
  • 4 4cloves garlic, minced
  • 1 tsp 1tspdried oregano or dried thyme
  • 1/4 tsp 1/4tsphot pepper flakes
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)stewed tomatoes
  • 2 lb 2lbmusselmussels, scrubbed
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In Dutch oven or large saucepan, heat oil over medium heat; cook onion, celery, garlic, oregano and hot pepper flakes, stirring often, until softened, about 5 minutes.

Add tomatoes and bring to boil; reduce heat and simmer until spoon drawn across bottom of pan leaves space, 15 minutes.

Add mussels; cover and cook until mussels open, about 8 minutes. Discard any that do not open.

Additional information :

Substitution: Use Manila clams instead of the mussels.

Nutritional Information Per serving: about

cal 318 pro 21g total fat 11g sat. fat 2g
carb 40g fibre 6g chol 37mg sodium 1,482mg

% RDI:

calcium 19 iron 63 vit A 30 vit C 113
folate 35
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