Go Back

Mussels and Shrimp in Garlic Tomato Sauce

Mussels and shrimp in garlic tomato sauce cook together in a 6-quart Dutch oven for a seafood dinner with a savory, gently spicy broth. Serve the tender shellfish with crusty bread to soak up the tomato and white wine sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion small, finely chopped
  • 4 cloves garlic minced
  • 0.25 tsp crushed red pepper flakes
  • 0.5 cup dry white wine
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 lb mussels scrubbed and debearded; discard cracked shells or shells that do not close when tapped
  • 1 lb shrimp large, peeled and deveined
  • 0.25 cup fresh parsley chopped
  • 1 tbsp lemon juice

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion and cook for 4-5 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and crushed red pepper flakes and cook for 30 seconds, until fragrant.
  4. Add the wine and simmer for 2-3 minutes.
  5. Stir in the crushed tomatoes, salt, and black pepper, and bring the sauce to a simmer.
  6. Add the mussels, discarding cracked shells or shells that do not close when tapped, and cover the pot.
  7. Cook for 5-7 minutes, shaking the pot once, until the shells open; discard any mussels that remain closed.
  8. Stir in the shrimp, cover, and cook for 3-4 minutes, until the shrimp are opaque and reach 145°F.
  9. Turn off the heat and stir in the parsley and lemon juice.

Notes

Discard mussels that remain closed after cooking. Refrigerate leftovers for up to 2 days; freezing is not recommended because the seafood can turn tough. For an alcohol-free variation, replace the white wine with vegetable broth.