Creamy Tomato Basil Mussels 


 Even though I can’t get myself to munch on these, I still very much enjoy cooking them up for my family! I have to admit, it smells amazing when these little guys cook up! So if you’re a mussel lovin fan, give this recipe a go!


  • 1-2 lbs Organic Mussels

•1lb of Pancetta ( adjust per your own desire, you can also use bacon)

• 2 cans of 28oz ( or 3-4 cans of making 2 lbs) whole tomatoes  ( I use Muir Glen Organic, but you can choose brand and adjust per your own desire)

• Bunch of Fresh Basil ( about 16 good size leaves)

• Fresh Oregano ( about 4 Tbsp use 2 for the suace and 2 for garnish )

• Fresh Rosemary ( about 1 Tbsp)

•Salt (2 tsp for sauce, adjust per your own desire)

• Fresh Cracked Pepper

• Chile Flakes ( for garnish)

• Granulated Garlic ( 1 Tbsp, adjust per your own desire)

• 1 cup of any Red Wine

• Grated Parmesan Cheese ( 1/2 cup for the sauce while cooking it)

• Pecorino Romano Cheese ( for garnish)

• 1 cup Heavy Whipping  Cream

• Olive oil

  • Fresh Lemon Juice ( half a lemon)




• Dice up Pancetta into desired size

• Dice up Basil/ Rosemary, and Oregano ( set aside half of the Basil for garnish

• Heat a large skillet on meduim high heat, toss in Pancetta, crisp it up

• Toss Herbs in with the Pancetta, lower heat to low, add Garlic, Tomatoe Sauce, Salt, Wine, Parmesan Cheese, Heavy Whipping Cream, and Tomatoes

• Let it simmer for about half hour

• Rinse the Mussels, then add them to the suace

• Let Mussels simmer in the sauce for about 15-20 mins

• Grab a huge mixing bowl, pour in the Mussels and sauce,  sprinkle with Pecorino Romano, Chile Flakes, Basil, and a squeeze of fresh lemon juice, and-  ENJOY!


Shovan for SBC


Side note- this dish pairs well with Crispy Sourdough Bread and Parmesan Basil Oil!






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