Mussels With Tomatoes and Salami

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons extra-virgin olive oil

8 cloves garlic, thinly sliced 

1/4 pound salami, thinly sliced and cut into strips

1 teaspoon fennel seeds, crushed

Pinch of red pepper flakes

1 tablespoon tomato paste

1/2 cup dry white wine or low-sodium chicken broth

5 plum tomatoes, chopped

Kosher salt

4 pounds mussels, scrubbed and debearded

1/2 cup torn fresh basil

Crusty bread, for serving (optional)


  1. Heat the olive oil in a large pot over medium-high heat. Add the garlic, salami, fennel seeds and red pepper flakes and cook, stirring, until the garlic is just golden, 2 to 3 minutes. Add the tomato paste and cook, stirring, 30 seconds. Add the wine, tomatoes, 1/4 cup water and 1/4 teaspoon salt and bring to a simmer. Add the mussels, cover and cook, stirring occasionally, until they are wide open and look plump on the inside, 6 to 9 minutes. Discard any mussels that haven't opened after 10 minutes. Stir in the basil. Serve with bread. 
  2.  Photograph by Antonis Achilleos
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