Mussels in Honey Garlic Tomato Sauce

Serve as an appetizer or over your favorite pasta for a main course.


1 cup dry white wine

4 sprigs fresh parsley, plus 1/2 cup fresh parsley, chopped

3 teaspoons, plus 1 teaspoon dried basil

2 pounds mussels, debearded and rinsed (follow package instructions)

2 Tablespoons olive oil

3 cloves garlic, minced

1/8 teaspoon ground red pepper (or to taste)

1 (28 ounce) can chef’s cut tomatoes


1/2 teaspoon salt (or to taste)

Honey Tips

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


Combine wine, parsley sprigs, and 3 teaspoons basil in a pot. Bring to a boil over high heat and add mussels. Reduce heat, cover and let steam for approximately 2 minutes, shaking pot once or twice. Continue to steam; as mussels being to open, transfer each one to a bowl. After about 5 minutes, discard any unopened mussels. Drain broth through a fine sieve and set aside.
Meanwhile, in a large pan, saute garlic and red pepper in olive oil until garlic is lightly browned. Do not overcook. Add tomatoes, honey, salt, 1/2 cup parsley, 1 teaspoon basil, and reserved broth. Cook until sauce thickens, about 20 to 25 minutes, stirring occasionally. Add mussels to sauce and heat through. Serve piping hot with crusty bread.
Serves: 2.