This is great as a light meal with a salad and crusty bread for dipping.

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a skillet over medium heat. Swirl olive oil into melted butter. Cook garlic, shallots, and capers in oil and butter until shallots are translucent, about 5 minutes. Mix in tomato sauce, Italian seasoning, and red pepper flakes; stir until well incorporated. Cover and reduce heat to medium-low; allow to simmer for 10 minutes.

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  • Add mussels to the pan and cover tightly. Raise heat to medium-high and cook until all mussels have opened, about 10 minutes. Remove from heat, garnish with chopped green onions to serve. Discard any unopened mussels.

Nutrition Facts

142 calories; protein 6.9g 14% DV; carbohydrates 15.8g 5% DV; fat 7.1g 11% DV; cholesterol 16.5mg 6% DV; sodium 1101.9mg 44% DV. Full Nutrition

Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/12/2009
Delicious! My husband and I made this and served it over linguine. The sauce is just awesome-capers add a touch of salt and the red pepper gives it a nice kick. I added some white wine before I put the mussels in the pot. This is a new favorite! Thanks. Read More
(49)

Most helpful critical review

Rating: 3 stars
02/11/2016
Average I ended up using white wine fresh parsley and I had some of my own tomatoes from last summer. The sauce was very good by itself but I felt the mussels somehow did not unite as well as they should with the sauce....sounds weird but that was my take. Read More
92 Ratings
  • 5 star values: 71
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/12/2009
Delicious! My husband and I made this and served it over linguine. The sauce is just awesome-capers add a touch of salt and the red pepper gives it a nice kick. I added some white wine before I put the mussels in the pot. This is a new favorite! Thanks. Read More
(49)
Rating: 4 stars
12/17/2007
Excellent dish! I especially enjoyed dipping some toasted bread in the sauce. I didn't have capers so I substituted chopped dill pickles and it worked out great. Read More
(13)
Rating: 5 stars
03/10/2010
These were great and absolutely delicious. I found when I made them there was not a lot of sauce not sure if it was me or the recipe. Next time I may try to make extra sauce. Read More
(9)
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Rating: 5 stars
05/06/2012
Great recipe. Added 1/4 cup white wine to sautéed onions and garlic. Used 2 lbs of mussels - plenty of sauce! Served as main course for 2 people with garlic bread. Read More
(6)
Rating: 5 stars
03/14/2012
I used 1 can of diced tomatoes and 1 cup of chicken stock. Also added some scallops and squid. LOVED IT! Great recipe. Read More
(6)
Rating: 5 stars
06/27/2011
I made this and then shelled the mussels and put them and the sauce over linguini. Yummy! Definitely a go to recipe. Read More
(6)
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Rating: 5 stars
04/30/2011
EXACTLY what I'm looking for in a big bowl of mussels. The tomato sauce is PERFECT with them! Read More
(5)
Rating: 5 stars
03/06/2009
These were awesome! Read More
(5)
Rating: 5 stars
06/22/2009
These were fantastic!! The sauce is very flavorful and great for dipping our new favorite Yum!! Read More
(5)
Rating: 3 stars
02/11/2016
Average I ended up using white wine fresh parsley and I had some of my own tomatoes from last summer. The sauce was very good by itself but I felt the mussels somehow did not unite as well as they should with the sauce....sounds weird but that was my take. Read More