We celebrate Christmas Eve by gathering together as a family and eating a traditional Italian holiday meal, the Feast of the Seven Fishes.

Preparation begins days, or even weeks, before with the salt cod being placed in a bowl of water to rehydrate it. Salt cod, or “baccala”, will be used in a piquant salad with capers, olives, and celery.

Shrimp and squid (both the rings and the tentacles) are either fried, used to make pasta sauce, or added to the traditional vinegar-dressed fish salad of octopus, squid, and shrimp. Scallops are either baked or fried and mussels are steamed in a rich tomato broth.

This recipe for Mussels in White Wine and Tomato Broth is a standard and quite a hit with our family. Be sure to serve it with bread so your guests can soak up the wonderful broth left behind.

This recipe uses San Marzano Crushed Tomatoes available here. 


Steamed Mussels in White Wine Tomato Broth

Recipe Type: Main
Cuisine: Italian
Author: CyberCucina
Serves: 4
  • 4 garlic cloves, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon dried hot red pepper flakes (optional)
  • 1 cup dry white wine
  • 1 can San Marzano crushed tomatoes, undrained
  • 6 oz bottled clam juice
  • 4 pounds mussels (preferably cultivated), scrubbed and beards removed
  • 3 tablespoons chopped fresh flat-leaf parsley
  1. Heat olive oil in a Dutch oven over medium-high heat. Add garlic; sauté 1 minute.
  2. Add wine, tomatoes, clam juice, and pepper flakes; bring to a boil.
  3. Add mussels. Cover, reduce heat, and simmer 5 minutes or until shells open.
  4. Remove from heat, and discard any unopened shells. Stir in parsley. Serve.


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Recipe Name
Steamed Mussels in White Wine Tomato Broth
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