Mussels in Red Sauce

I love mussels and you will see them often here at MakeSomeTHYME. As a appetizer or a meal they are always flavorful. Thyme Tip: try roasting fresh tomatoes and replace the canned vegetables. Just chop, drizzle olive oil, salt, pepper and stir onion or garlic for aromatics.


  • 2 lbs large fresh mussels, cleaned and towel-tried
  • 2 TB Butter
  • 1 TB olive oil
  • 4 cloves garlic, minced
  • 1 /4 cup onion, chopped
  • 1 tsp fresh thyme, chopped
  • 1 can (14.5 oz) fire-roasted tomatoes, with juices
  • 1 cup good quality dry white wine (use one you’d like to drink)
  • 1/4 tsp red pepper flakes
  • 2 TB fresh lemon juice
    kosher salt and freshly ground black pepper, to taste
  • ¼ cup freshly chopped basil or parsley, for garnish


Step 1

Be sure mussels are de-bearded, cleaned, and towel-dried to remove as much excess water as possible. Set aside.

Step 2

In a large heavy skillet, heat butter on medium heat and olive oil. Once oil is hot, add onion and stir/cook until soft. Add garlic and stir 1 minute, until fragrant. Add thyme and red pepper and stir. Add lemon juice. Add can of tomatoes with juices and wine, stirring well to combine and heat through, 1-2 min. Add kosher salt and freshly ground black pepper to taste.

Step 3

Add mussels in a single layer in pan, cover with lid, and lower heat to simmer. Simmer just until all mussels are opened. Remove from heat and discard any mussels that haven’t opened.

Step 4

Serve warm, with chopped herb of your choice for garnish.

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