May 20, 2026

Mussels in Tomato Sauce

Name: Mussels in Tomato Sauce
Prep time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2 lb (1 kg) mussels; 2 tbsp (30 mL) olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 tbsp (15 mL) finely chopped fresh thyme; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) pepper; 1 can (398 mL) Hunts Heirloom® Crushed Tomatoes; 3/4 cup (175 mL) reduced-sodium vegetable broth; 2 bay leaves; 1/4 cup (60 mL) finely chopped fresh parsley; 4 demi-baguettes

5

Prep Time Minutes
20
Total Time Minutes
12
Number of Ingredients
4
Servings

Tags:

Hunt’s,
Seafood,
Appetizer,
Main Dish,
Under 30 min,
Stove Top,
Winter,
Spring,
Summer,
Fall

Ingredients

2 lb (1 kg) mussels
2 tbsp (30 mL) olive oil
1 onion, chopped
3 cloves garlic, minced
1 tbsp (15 mL) finely chopped fresh thyme
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 can (398 mL) Hunts Heirloom® Crushed Tomatoes
3/4 cup (175 mL) reduced-sodium vegetable broth
2 bay leaves
1/4 cup (60 mL) finely chopped fresh parsley
4 demi-baguettes

Directions

View photos

Step one

Scrub mussels if needed and remove any beards. Discard any mussels with cracked shells and any that do not close when tapped.
Step two

Heat oil in Dutch oven or large saucepan set over medium heat; cook onion, garlic, thyme, salt and pepper, stirring, for 3 to 5 minutes or until slightly softened.
Step three

Stir in tomatoes, broth and bay leaves. Bring to boil; boil for 3 to 5 minutes or until thickened slightly. Add mussels and reduce heat to medium; cover and steam for 5 to 8 minutes or until mussels open. Discard any mussels that do not open. Remove bay leaves and sprinkle with parsley. Serve with demi baguettes.