Italian Mussels in Tomato Broth Recipe

Treat yourself to these Italian Mussels in Tomato Broth for your next summer date night. Just stay in. De-beard some mussels. Then throw ’em in a pot with some marinara-ish-ness. There’s nothing like having a couple bevvies with some conversation over mussels and bread. Especially if you’re DINKs like us. We just learned what this meant like last week and now it’s the greatest word in the English language. Dual Income, No Kids. Now we scream from the mountains that we’re DINKs. Just two giant DINKs getting DINKy every chance we get. These mussels are the ultimate DINK meal. And they’ll taste just as good to someone who’s a Dual Income, Kids. But we didn’t call you that.


10 mins


20 mins




  • 1 stick butter, divided in half
  • 1 onion, diced
  • 1/2 bulb fennel, diced
  • 1 head garlic, minced
  • 1 cup white wine
  • 43 oz canned tomatoes
  • 1/2 tsp dried tarragon

  • 1/2 lemon, juiced
  • 1/2 tsp Calabrian chiles
  • 1/2 cup fresh parsley, chopped
  • 2 Tbsp fresh tarragon, chopped
  • 1 Italian bread loaf, baked and sliced

Italian Mussels in Tomato Broth in a bowl with two slices of bread and a larger clear bowl of mussels in the background

Italian Mussels in Tomato Broth

  1. In a large pot, melt 4 Tbsp butter. Add onion and fennel and sauté until tender. Add minced garlic and cook for ~1 minute or until fragrant.
  2. Add white wine and reduce by half. Add in tomatoes and dried tarragon and bring to heavy simmer. Simmer for 4-5 minutes, or until flavors are well-integrated.
  3. Rinse mussels thoroughly, then de-beard them. Carefully add them to your pot. Make sure to remove and throw out any open or cracked mussels. Bring back to simmer then cover pot with lid. Simmer for 3-4 minutes. Keep checking on the mussels, stirring occasionally and removing them to a separate bowl as they open.
  4. Once all mussels are removed from pot, add in lemon juice, chiles, and herbs. Allow to simmer for 5 minutes to integrate flavors then remove from heat. Serve broth alongside mussels and bread for dipping.

Italian Mussels in Tomato Broth

Nero d'Avola

American Pale Ale

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