Mussels with tomatoes & chilli
Cooking time
Prep: 20 mins Cook: 10 minsSkill level
EasyServings
Serves 2This spicy seafood recipe makes a fantastic meal for two but can be easily increased for a stylish dinner party starter
Nutrition and extra info
Additional info
- Healthy
Nutrition per serving
- kcalories
- 267
- protein
- 20g
- carbs
- 11g
- fat
- 14g
- saturates
- 2g
- fibre
- 1g
- sugar
- 6.5g
- salt
- 1.16g
Ingredients
- 2 ripe tomatoes
- 2 tbsp olive oil
- 1 garlic clove, finely chopped
- 1 shallot, finely chopped
- 1 red or green chilli, deseeded and finely chopped
- small glass dry white wine
- 1 tsp tomato paste
- pinch of sugar
- 1kg cleaned mussels
- good handful basil leaves
Buy Ingredients
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
Method
- Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
- Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
- Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
- Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.
Recipe from Good Food magazine, September 2011
Comments, questions and tips
Comments
Used wine, tinned tomatoes, about three extra shallots plus extra garlic and chilli with seeds in my version. We like spice and heat. Fresh baguette to dip and slurp, delicious meal for two!
Mussels are a great vehicle for strong flavours.
I take great care in preparing mussels. First cleaning the shells then leaving them in a bucket of strongly salted water for a couple of hours. This seems to make them eject grit and sand, After that into fresh water with a little flour or finely milled oats some of which they digest and it seems to plump them up. We collect our mussels from the shoreline so this prep is necessary.
Cooked 2 kgs for the both of us as a main course and served it with both baguette and chips. The sauce was lovely, we reduced it a bit after we scooped out the mussels. We ended up eating it all, was scrumptious. One suggestion: perhaps to add the basil leaves in with the mussels and give them a shake to wilt a wee bit. We live in Holland and have plenty of mussels around so will make this one again for sure very soon!
Cooked 2 kgs for the both of us as a main course and served it with both baguette and chips. The sauce was lovely, we reduced it a bit after we scooped out the mussels. We ended up eating it all, was scrumptios. One suggestion: perhaps to add the basil leaves in with the mussels and give them a shake to wilt a wee bit.
We live in Holland and have plenty of mussels around so will make this one again for sure very soon!