Mediterranean Steamed Mussels


5 minutes


15 minutes





  • 5 Tablespoons Challenge Spreadable Butter with Olive Oil, divided
  • 1 fennel bulb, diced
  • 2 cloves garlic, minced
  • 2 Tablespoons tomato paste
  • 1 cup dry white wine
  • 2 pounds mussels, scrubbed
  • ½ cup halved cherry tomatoes
  • ½ cup kalamata olives, pitted
  • ¼ cup chopped parsley
  • crusty bread, for serving


  • 1

    Heat 2 tablespoons butter in a large heavy pot over medium heat. Add fennel and cook until softened, 5-7 minutes. Stir in garlic and tomato paste and cook, stirring often, until fragrant, about 1 minute. Add white wine and cook until it is reduced by half, about 5 minutes.

  • 2

    Add the mussels, tomatoes and olives, cover, and reduce heat to medium-low. Simmer until mussels open, 8-10 minutes. Remove from the heat and discard any mussels that have not opened.

  • 3

    Stir in remaining 3 tablespoons butter and parsley. Transfer to a large bowl and serve with crusty bread.

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