Tomato-Garlic Steamed Mussels + Quick Garlicky Kale (Bread-for-Dipping Dinner)
Fast, bright, and a little luxurious: mussels are the biggest bargain on your list and cook in minutes. This version goes white-wine style (no pasta like your recent crab pasta) with garlic, tomatoes, and a simple garlicky kale side to keep it hearty for winter.
Back to full listIngredients
- Fresh Wild Mussels (never frozen) 1 lb $3.99/lb (sale)
- Simple Truth Organic® Fresh Grape Snacking Tomatoes OR on-the-vine tomatoes 10 oz grape tomatoes, halved (or 2 chopped tomatoes) $4.79 (10 oz) or $3.99/lb
- Organic Kale or Organic Lacinato Kale 1 small bunch (about 5–6 packed cups), stems removed, chopped $2.99
- Organic Long English Cucumber (optional side salad add-on) 1/2 cucumber, sliced (optional) $3.99
- Simple Truth Organic® Garlic Bulbs 3 cloves, thinly sliced (2 for mussels, 1 for kale) $2.79
- Olive oil 2 tbsp, divided —
- Butter (optional) 1 tbsp —
- White wine (or extra stock) 1/3 cup —
- Chicken/veg stock or water 1/3 cup —
- Red pepper flakes (optional) Pinch —
- Salt + black pepper To taste —
- Crusty bread (for dipping) 4 thick slices —
Instructions
- Prep: Rinse mussels in a colander under cold water. Pull off any beards and discard any mussels that are cracked or won’t close when tapped. Halve tomatoes. Chop kale; slice garlic.
- Cook the kale (stove): In a large skillet, heat 1 tbsp olive oil over medium. Add 1 sliced garlic clove and a pinch of salt; cook 30 seconds. Add kale plus 2–3 tbsp water. Cover and steam-sauté 4–6 minutes, stirring once or twice, until tender. Season with pepper; set aside (covered) to keep warm.
- Cook the mussels (stove): In a large pot or deep skillet with a lid, heat 1 tbsp olive oil over medium. Add remaining garlic and a pinch of red pepper flakes; cook 30–45 seconds.
- Build the broth: Add tomatoes and a pinch of salt; cook 2 minutes until they start to slump. Add wine and stock/water; bring to a lively simmer.
- Steam mussels: Add mussels, cover, and cook 4–6 minutes, shaking the pot once halfway through, until mussels open. Discard any that remain closed.
- Finish: Off heat, swirl in butter (optional) and taste the broth—adjust salt/pepper as needed.
- Serve: Pile mussels into two bowls, ladle broth and tomatoes over the top, and serve with the garlicky kale and crusty bread for dipping. (Optional: quick cucumber slices on the side for crunch.)
Health notes: ~550–700 calories/person (depends on bread amount). Healthiness: high (lean seafood + greens; go easy on bread/butter if watching calories).
Drink pairing: Washington pairing: a dry WA Sauvignon Blanc or a WA sparkling wine (brut) to match the briny mussels.