Baked Mussels in Tomato Olive Sauce with Zucchini & Potatoes
Here, mussels are roasted on top of a hearty, fresh tomato sauce brimming with vegetables. Serve whole-grain bread on the side – you’ll want to sop up every drop.
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- 1 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 2 lb tomatoes, cut into 1/2-inch dice (about 4 cups)
- 1/8 tsp red pepper flakes
- 2 small zucchini, halved lengthwise, then sliced into ¼-inch-thick half-moons
- 6 oz small red or white potatoes, cut into ½-inch wedges
- 8 pitted Kalamata olives, quartered
- 2 tbsp chopped fresh oregano, divided
- Sea salt, to taste
- 1 1/2 lb mussels, scrubbed and debearded (TIP: If you have any mussels that are open, give them a tap; discard any that do not close.)
- In a large skillet on medium, heat oil. Add garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Add tomatoes and pepper flakes and cook, stirring occasionally, until tomatoes release their juices and come to a boil. Reduce to a simmer, cover and cook for 15 minutes. Add zucchini and potatoes and cook uncovered, adjusting heat to maintain a simmer and stirring occasionally, until zucchini and potatoes are just tender, about 10 minutes.
- Meanwhile, preheat oven to 425°F. Stir olives and 1 1/2 tbsp oregano into tomato mixture; add salt. Transfer to a 2-qt baking dish and arrange mussels over top. Bake until mussels open, about 10 minutes. Sprinkle mussels with remaining 1 1/2 tsp oregano.
- Serving Size 8 to 12 mussels and 1 cup tomator mixture
- Calories 272
- Carbohydrate Content 25 g
- Cholesterol Content 45 mg
- Fat Content 10 g
- Fiber Content 4 g
- Protein Content 23 g
- Saturated Fat Content 2 g
- Sodium Content 663 mg
- Sugar Content 7 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 2 g