Mussels in Red Wine

This dish is made up of succulent mussels bathed in a tomato-infused red wine broth. Enjoy this as a starter for any meal, or double the recipe and serve with green salad and whole-grain pasta for a spectacular main course. If you don’t have fresh tomatoes and basil, substitute one 15-ounce can of no salt added diced tomatoes and a teaspoon of dried basil instead.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 1 tsp. olive oil
  • 1 small red onion, peeled and sliced
  • 2 cloves garlic, minced
  • ¼ cup dry red wine
  • ¾ cup tomato juice
  • 3 Tbsp. chopped fresh basil
  • 1 tsp. agave nectar
  • ¼ tsp. dried thyme
  • ¼ tsp. freshly ground black pepper
  • 2 dozen fresh mussels, scrubbed and beards removed


  • Heat oil in a large sauté pan over medium heat. Add onion and garlic and cook, stirring, 3 minutes. Add wine, juice, basil, agave, thyme, and pepper.
  • Add mussels to the pan and stir well to coat. Cover the pan and steam until mussels open, roughly 5 minutes.
  • Uncover pan and discard any unopened mussels. Serve immediately with remaining broth.