Mussels in White Wine and Tomato Sauce with Gratsi White

There’s something truly special about the way fresh mussels transform in a rich, simmering sauce of garlic, chili, and tomatoes—especially when elevated by a generous pour of Gratsi White. The crisp, citrusy notes of the wine enhance the natural brininess of the mussels, creating a perfectly balanced dish bursting with flavor.

As they steam, the mussels drink in the garlicky tomato broth, becoming irresistibly tender while the wine adds just the right touch of brightness and depth. Simple, rustic, and absolutely delicious!

To keep your olive oil at its best for dishes like this, read does olive oil expire. For more Italian seafood and starters, try Homemade Lobster Ravioli or open with cheese-stuffed fried olives.

The olive oil in the pan is the foundation of this dish — learn can you deep fry with olive oil for how olive oil handles high heat, and explore does olive oil expire to make sure every drop you use is at its freshest. For another coastal Italian seafood dish, try baked cuttlefish.

Rinse the mussels under cold running water and set aside.

Heat olive oil in a large pan over medium-high heat. Add garlic and sauté for one minute.

Add mussels, Gratsi White, chili, Roma tomatoes, salt, and pepper. Stir well.

Blend canned tomatoes until smooth, then add to the pan.

Sprinkle with parsley, cover, and steam for 15 minutes. Serve hot and enjoy!