From Sea to Plate: Croatian Mussels in Tomato Sauce

white wine

🥗Healthier: vegetable broth

💰Cheaper: water + vinegar

Vegetable broth maintains flavor without alcohol.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: no alternatives

Fresh tomatoes enhance flavor but may require more prep.

bay leaves

🥗Healthier: thyme

💰Cheaper: oregano

Thyme adds a similar aromatic quality.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is cost-effective and neutral in flavor.

Wash mussels in a bowl of cold water with 1 tbsp salt for 10 minutes.

Discard the water and replace it with fresh cold water, scrubbing off any algae if necessary.

Check if any mussels are dead by squeezing open ones; discard those that do not close.

Finely dice shallot, chop parsley, and crush garlic cloves.

Heat a large pot over medium heat and add 2 tbsp olive oil.

Add shallots and sweat them off, then add crushed garlic and mix.

Add 100 ml dry white wine and cook off the alcohol for about 5 minutes.

Add 250 g passata, the sprig of thyme, and chopped parsley; cook for 5-10 minutes, stirring occasionally.

Add mussels to the sauce, avoiding any water from the bowl, and sprinkle with black pepper.

Cover the pot and cook for another 3 minutes, then uncover and mix before serving hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens