Mussels in Spicy Tomato-Cilantro Broth

By Kristen Rasmussen, MS, RD

This month’s Well Being Challenge encourages you to choose a healthy meal that also meets a low carbon principle for at least one meal each day this month. To get started, try the below recipe that includes a ‘super green’ seafood according to the Monterey Bay Aquarium’s Seafood Watch program. To learn more about the nutrition principles of a low carbon diet, visit

Mussels in Spicy Tomato-Cilantro Broth

According to the Monterey Bay Aquarium’s Seafood Watch program, mussels are a ‘super green’ seafood choice because they are good for both your health and the oceans.

Makes 4 servings


  • 2 lbs mussels
  • 1 tablespoon olive oil
  • 4 cloves garlic, chopped
  • 1 14 ounce can of diced tomatoes
  • 1 cup dry white wine
  • 1 cup chopped fresh cilantro

To Prepare

  1. Wash and scrub mussels, set aside.
  2. Heat garlic in olive oil on medium heat in a large sauté pan or pot until softened.
  3. Add wine and cook for 5 minutes. Stir in tomatoes and cilantro, cover and simmer another 7 minutes.
  4. Add mussels, cover, and cook until mussel shells open.

Do not eat any mussels that have not opened. Serve with crusty bread.