Spicy Steamed Mussels with Garlic Bread
posted in: RecipesSavory

The very first meal has now been made in the new kitchen. It really is a world of possibilities for this glorious kitchen….

Speaking of a world of possibilities or I guess the end of it, is anyone else saddened by the end of space exploration? I understand why it’s happening, but I think of all the little boys and girls who probably won’t be hoping to be astronauts when they grow up.  My heart breaks a little.

But back to happy things. Being happy is good.

Cooking is happy!  Dipping garlic toast points into garlicy tomato broth goodness most certainly is happy.

I’ve got to thank Joy the Baker for this idea.  She had this recipe up on her blog yesterday, and I knew I had to make it…. immediately, obviously.  Like her, I never really thought about making mussels at home.  It was always something I ate at a restaurant.

So to my pleasant surprise, I found out this recipe is fantastically easy.  Not only that, but it is fairly quick to whip up as well.  Brothy tasty goodness is only a snap of your finger away.

You’ve probably noticed my loverly iphone photos. Aren’t they so artistic with the best lighting possibly…. yeah, I don’t think so either, but until the computer is moved to the new house which has my fancy-schmancy photo program on it, iphone photos will have to do.

Spicy Steamed Mussels with Garlic Bread

recipe adapted from this one here


  • 2 tablespoons olive oil
  • slices of whole wheat artisan bread (as many slices as you want)
  • 2 lbs black mussels
  • 2 cups tomato puree
  • 1 cup Marsala
  • 15 sliced garlic cloves
  • 1 whole garlic clove
  • 2 teaspoons red pepper flakes
  • 2 teaspoons salt
  • 1/2 cup fresh oregano (roughly chopped)
  • 1/2 cup fresh basil (roughly chopped)

Lightly brush slices of bread with olive oil and toast until brown and crisp.  Rub both sides with garlic clove.

Heat the 2 tablespoons of olive oil in a large skilled or pan.  Throw in the salt and sliced garlic and cook until lightly colored, about 5 minutes.  Add mussels, tomato puree, marsala and pepper flakes and bring to a boil.  Reduce the heat to a medium heat, cover and cook until the mussels open 1-2 minutes (mine took longer).  Uncover the pan and add herbs.  Toss to combine.

Divide mussles between four bowls and laddle broth over.  Serve with toast points. Enjoy!



  1. Alissa

    I’m sad about the end of space exploration!! I grew up really close to cape canaveral and we would all go outside when a shuttle took off and then feel the sonic boom when it entered back into the atmosphere. So sad.On a slightly more relevant note, if I liked mussels, I think I would definitely like this recipe! 🙂

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