Zuppa Di Mussels

A tasty mussels dish perfect for entertaining.


  • 3 kg fresh mussels (scrubbed and picked cleaned)
  • 1 whole bulb of garlic (peeled and roughly sliced)
  • 1 large white onion (thinly sliced)
  • 1/2 cup dry white wine
  • 1/4 cup extra virgin olive oil
  • 1 cup freshly chopped tomatoes (canned tomatoes can substitute)
  • 1/4 cup chopped flat leaf parsley
  • salt and pepper to taste
  • 1 large tradition baguette


  1. In a large frying pan or shallow saucepan sauté the onions till they start to get soft and translucent.
  2. Add the garlic toss for 1 minute making sure that the garlic does not burn.
  3. Add the cleaned mussels and sauté, this will add a lot of shellfish flavor to the pan and the mussels will start to open and let their liqueur out.
  4. Deglaze the pan with the white wine and reduce by 1/2.
  5. Add the chopped tomatoes and toss well.
  6. Once all the mussels have opened fully, season with salt and pepper.
  7. When ready to serve add the chopped parsley and toss.
  8. To serve
  9. Place all the contents in a large serving bowl or you can leave them in the same pan that you have cooked it in.
  10. While the mussels are cooking place the baguette in the oven at 200°C to get nice and toasted.
  11. Serve this with your mussels. Leave whole so the diners can just tear off themselves.


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