Mussel Recipes // Appetizers & Snacks // Mussels in Red Wine and Roasted Garlic
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  • Gluten Free
  • Lactose Free
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Mussels in Red Wine and Roasted Garlic


4 lb (1.8 kg) fresh PEI mussels
1 bulb garlic
2 Tbsp (30 mL) olive oil
4 shallots, finely chopped
1 red pepper, cored and chopped
1 cup (250 mL) red wine
1 (796 mL/28 fl oz) can diced plum tomatoes
1 tsp (5 mL) sugar
1/2 tsp (2.5 mL) sea salt
freshly cracked black pepper, to taste
handful fresh basil leaves, sliced, to garnish


  1. Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside. 
  2. Heat oven to 400°F/230°C. Place whole garlic bulb on tin foil and lightly coat in a little olive oil. Pull foil edges together and seal. Place package in oven and leave until bulb is very soft, about 45 minutes. Allow to cool a little. Cut the end off the bulb, so all cloves are visible. Set aside. 
  3. Heat olive oil in a large, heavy bottomed sauce pan over medium heat. Add shallots and red pepper and saute, stirring occasionally, for 5 minutes. Add red wine and stir well as it bubbles away. Stir in tomatoes, sugar, salt and pepper, and ‘squish’ roasted garlic cloves into pan; discard skins. Leave sauce to simmer, stirring occasionally, for 20 minutes.
  4. Add mussels to the pan, cover and leave to simmer for 5-7 minutes, until mussels are open. Discard any mussels that do not open.
  5. Toss mussels in sauce and divide between 4 bowls. Garnish with slivers of fresh basil.