Video Length: 3:45

Mussels with tomatoes and olives recipe from Real Simple magazine that took less than 20 minutes and tasted as good or better than any I’ve ordered from a restaurant!

AND….you don’t have to spend a ton of time washing dishes b/c this recipe is made in 1 pot!


  • 2 tablespoons unsalted butter
  • 2  cloves garlic, finely chopped
  • 1  large onion, finely chopped
  • kosher salt and black pepper
  • 1 cup dry white wine
  • 1 pound beefsteak tomatoes, seeded and diced
  • 1/2 cup pitted kalamata olives, roughly chopped
  • 2 pounds mussels, scrubbed
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1  small baguette, warmed



1. Melt the butter in a large pot over medium heat. Add the garlic, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until just tender, 4 to 5 minutes.

2. Add the wine and simmer until slightly reduced, 2 to 3 minutes. Stir in the tomatoes and olives. Add the mussels and cook, covered, until they open, 3 to 4 minutes. Discard any mussels that remain closed. Stir in the parsley.

3. Divide the mussels and cooking liquid among bowls. Serve with the bread.


Refrigerate mussels as soon as you get them home from the store. If you can’t cook them that night, remove the packaging, transfer them to a bowl, cover with a damp cloth, and keep in the refrigerator for no more than 24 hours.


For more great cooking tips check out Real Simple .com


If you have video of yourself making dinner send to if not…. make one!!


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