Mussel Recipes // Soups & Chowders // Mussel Cioppino
Cooking Time
Cooking Time:
15 min
  • Gluten Free
  • Lactose Free
  • Healthy
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Mussel Cioppino


1 lb (500 g) fresh PEI Mussels
2 Tbsp (30 mL) olive oil
1 tsp (5 mL) sugar
6 vine-ripened tomatoes
10 cloves of garlic, roughly chopped
2 shallots sliced
2 cups (500 mL) white wine
2 Tbsp (30 mL) butter
salt and pepper
4 cups (900 g) raw baby spinach


  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. Blanch and peel tomatoes.
  3. In a heavy bottom pan toss peeled tomatoes with 2 Tbsp olive oil,1 tsp of sugar and a pinch of salt & pepper.
  4. Place in 325 degree F oven for 2 hours.
  5. Sweat half of the shallots and half of the garlic with 2 Tbsp of butter in a heavy bottom pan.
  6. Add 1 lb mussels.
  7. Stir to evenly coat mussels with garlic and shallots.
  8. Add white wine.
  9. Cover and steam until mussels open.
  10. Strain off broth and set aside.
  11. Shuck mussels and set aside.
  12. Sweat off the remainder of the garlic and shallots.
  13. Add the mussel broth and bring to a simmer.
  14. Add the stewed tomatoes. Simmer for 10 minutes until the tomatoes partially break down.
  15. Add shucked mussels. Stir to combine. Season to taste.
  16. Fold in 4 cups of raw baby spinach just before serving.
Recipe source: Chef Gordon Bailey