Springtime is just another reason for me to start creating super simple, and healthy seafood dishes. Farmer’s markets are open once again, and abundant with fresh produce. To prepare this chilled seafood dish, fresh varieties of tomatoes are simply marinated in lime juice and olive oil and used to create a fabulous topping for these steamed and chilled mussels. The flavor of this Chilled Mussels with Fresh Tomatoes shellfish dish screams fresh and bright, with zero guilt.
Naturally, I created a short video on TikTok showing you how to prepare this seafood appetizer. Be sure to check out the video in the recipe below. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
LET’S TALK MUSSELS
Mussels are bivavle (two parts that close tightly together) sea creatures that have black, elongated shells. They are a type of shellfish than can be eaten in its entirety. These yummy shellfish can be found in both salt, and freshwater.
When choosing the right mussels for this Chilled Mussels with Fresh Tomatoes recipe, go for ones on the larger side.
How to store fresh (uncooked mussels)
Although uncooked mussels can last up to five days in the fridge, it’s best to use them within two days of purchase. Check on the mussels daily to drain off any accumulated liquid.
How to clean mussels
Although most mussels you find at your local fish market or grocery store are fairly clean, I do recommend soaking them in cold water for a few minutes. This will help to ensure the removal of any leftover sand and/or grit. After a few minutes, rinse well and reserve in fridge until ready to use.
Additionally, pull off any “beard” that may be protruding from the shell. Although the beard is edible, the texture may not be palatable. To debeard a mussel, tug on the hair-like fiber and move side to side until it releases.
Be sure to discard any mussels that are open or cracked (dead mussels can make you sick). Mussels should smell like the sea. So, be sure to toss any that have a foul odor.
How to cook mussels
Mussels are easier to cook than you may think. In fact, it only takes under a minute for mussels to steam open. They are a perfect main ingredient for a quick and easy preparation. Steam or grill mussels for ease and tenderness.
DIFFERENCE BETWEEN MUSSELS AND CLAMS
Although clams and mussels are both bivalve mollusks, they are not the same type of shellfish. Clams have far more nutrients. However, mussels contain a lot less sodium.
Feel free to substitute clams for the mussels in this shellfish recipe. Additionally, prepare this seafood dish using both clams and mussels.
TIPS ON MAKING THE BEST CHILLED MUSSELS WITH FRESH TOMATOES APPETIZER
Use these helpful tips when making this fabulous, quick and easy seafood appetizer:
- larger sized mussels will work better in this shellfish recipe
- fresh farmer’s market heirloom tomatoes can be substituted with Roma tomatoes
- tiny dice both the tomatoes and chili pepper
- prepare the fresh tomatoes first in order to allow them to marinate
- remove the mussels from the saucepan into the ice bath as soon as they open (this will ensure the mussels do not overcook and become rubbery)
- discard mussels that are open or cracked prior to steaming and any mussels that fail to open during steaming
CAN YOU STORE LEFTOVER COOKED MUSSELS
Leftover Chilled Mussels with Fresh Tomatoes? To maximize the shelf life for safety and quality, remove the mussels from the shell and combine with the fresh diced tomato salad. Refrigerate the mussels and tomatoes in a shallow airtight container.
Cooked mussels in the shell should be wrapped tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, cooked mussels will last for 3 to 4 days in the refrigerator.
Print
Chilled Mussels with Fresh Tomatoes
- Total Time: 15 minutes
- Yield: 6 servings 1x
Description
Springtime is just another reason for me to start creating super simple and healthy seafood dishes. Farmer’s markets are abundant with fresh produce. To prepare this dish, fresh varieties of tomatoes are simply marinated in lime juice and olive oil and used to create a fabulous topping for these steamed and chilled mussels. The flavor of this Chilled Mussels with Fresh Tomatoes seafood dish screams fresh and bright, with zero guilt.
Ingredients
- 1 1/2 to 2 lbs. fresh mussels (approximately 45 to 50 mussels)
- 2 small heirloom tomatoes, or Roma tomatoes, tiny dice
- 1 small green chili, or jalapeño, tiny dice
- 1 tablespoon fresh parsley, chopped, plus more for garnish
- 2 tablespoons fresh lime juice
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil, divided
- 2 garlic cloves
- 2/3 cup white wine
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 to 3 lemon wedges, for garnish
Instructions
- Allow the mussels to soak in cold water for a few minutes. Discard any mussels that are open and/or cracked. Debeard, if necessary.
- While the mussels are soaking, combine the diced tomatoes, diced pepper, fresh parsley, lime juice, salt, pepper and 2 tablespoons of olive oil in a bowl. Reserve.
- Drain and rinse the mussels.
- Prepare an ice bath in a large bowl.
- In a saucepan, heat up the remaining tablespoon of olive oil with the garlic cloves. Cook for a minute or so to infuse the oil.
- Add the white wine, salt and pepper to the pan.
- Turn up the heat and bring to almost a boil.
- Add the mussels. Place lid.
- The mussels will start to open almost immediately. Transfer mussels to the ice bath as soon as they open.
- Discard any mussels that do not open after a minute or two.
- Remove the top shell and release the mussel from its foot.
- Plate the mussels on the half shell onto a platter.
- Fill each with a spoonful of the fresh tomatoes.
- Garnish the platter with a touch more olive oil and fresh parsley.
- Serve with lemon wedges.
- ENJOY!
Notes
SEE POST FOR NOTES AND TIPS!
- Prep Time: 10
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Easy
- Cuisine: Seafood
Nutrition
- Serving Size: 10 mussels
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