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


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

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