Gluten Free Mussels in Tomato Broth
Few things feel as luxurious as a giant pot of mussels steaming open in a rich, garlicky tomato broth — and this version delivers every bit of that restaurant-worthy drama right in your own kitchen. The broth builds in layers, starting with softened onion and fragrant sliced garlic, then deepened with white wine and crushed tomatoes until it's silky, slightly spicy from the red pepper flakes, and absolutely begging to be sopped up. Mussels are naturally free from gluten, but the real win here is that every other ingredient in the pot — olive oil, wine, canned tomatoes, fresh herbs — is clean and straightforward with no hidden grain-based additives to worry about. The whole thing comes together in well under 30 minutes, which makes it feel almost unfairly impressive for the effort involved. Fresh parsley and torn basil stirred in at the end brighten the whole bowl and keep it tasting alive rather than heavy. Serve it with a good gluten free bread on the side and you have a complete, satisfying meal that serves four generously — perfect for a weeknight dinner that still feels like a special occasion.
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Learn more →Ingredients
4 servings
- 4 lbs live mussels
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 6 garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh basil, torn
For serving
- gluten free bread, for serving (optional)
Instructions
- 1
Place the mussels in a colander and rinse under cold running water. Discard any mussels with cracked shells or any that remain open after a firm tap on the counter. Pull off any fibrous beards by gripping them firmly and tugging toward the hinge end of the shell.
- 2
Heat the olive oil in a large (at least 6-quart) pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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