Steamed Mussels in Pinot Grigio Sauce  Back to Recipes

Serves 4

  • 2 lbs. cleaned mussels
  • 3 tablespoons extra virgin olive oil
  • 1 cup white onion, chopped
  • 4 cloves garlic, chopped
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons fresh parsley, chopped
  • 2-3 plum tomatoes peeled, seeded and diced
  • Zest of ½ lemon
  • 1/3 cup Ecco Domani Pinot Grigio
  • ¼ cup fresh bread crumbs (put day old bread in food processor and pulse a few times)
  • 1 teaspoon salt
  • Black pepper, to taste


Heat olive oil in a large soup pot over medium heat. Add the onion and stir frequently until translucent. Add the garlic, red pepper, diced tomatoes, and Ecco Domani Pinot Grigio. Stir the liquid mixture and bring to boil. Add the mussels to the liquid and cover the pot with a lid. Cook mussels for about 2½-3 minutes. Every 20 seconds grip the handles of the pot with lid over it and give the pot a shake to separate the mussels.

Once almost all of the mussels have opened up naturally, remove the opened mussels from the pot to a serving bowl. Leave the liquid in the pot. Add bread crumbs, lemon zest, salt, pepper, and parsley to the liquid in the pot. Stir a few times. Pour the liquid from the pot over the mussels in the serving bowl. (Make sure you discard all mussels that did not naturally open when cooked. These mussels are not edible and must be thrown away.)

Serve with the remaining Ecco Domani Pinot Grigio. Cheers!

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