Mussels with tomatoes & chilli

Mussels with tomatoes & chilli

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(13 ratings)

Prep: 20 mins Cook: 10 mins

Easy

Serves 2
This spicy seafood recipe makes a fantastic meal for two but can be easily increased for a stylish dinner party starter

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal267
  • fat14g
  • saturates2g
  • carbs11g
  • sugars6.5g
  • fibre1g
  • protein20g
  • salt1.16g
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Ingredients

  • 2 ripe tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, finely chopped
  • 1 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 red or green chilli, deseeded and finely chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • small glass dry white wine
  • 1 tsp tomato paste
  • pinch of sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1kg cleaned mussels
    Mussels

    Mussels

    mus-sels

    Once regarded as the poor relation of the shellfish family because of their small size and…

  • good handful basil leaves
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments (16)

Darren 1965's picture

Brilliant and soooo easy to do . Used NZ green lipped mussels and turned it into a main , will definitely use this recipe again

nursenicola's picture
5

Absolutely delicious! No shop-bought or restaurant mussels have ever compared to this simple but tasty dish. I also doubled the garlic, chilli and tomato and served with some home made garlic bread. The perfect Friday night treat with a glass of white wine!

speed0's picture
5

Really good recipe! Make sure you buy good fresh mussels for a nice flavour.

nicparsons's picture
5

Whoops, forgot to rate it - definite 5 stars

smart1e's picture
5

This was delicious and very quick and easy to make. It's fairly cheap too and makes a great midweek meal served with crusty bread.

farminglife's picture
5

excellent

claire_80's picture
5

So delicious and easy to make

lizleicester's picture
5

Approached this slightly nervously because I hadn't cooked mussels before but found Mary Cadogan's instructions clear and reassuring and the end result was delicious.

captaint's picture
4

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.

hedley007's picture
5

bloody lovely

anananana's picture
5

Lovely. Doubled the chilli and garlic and added a can of chopped tomatoes instead of the wine and some water too. Made a lovely spicy mussel soup.

1317ils's picture

Can anyone tell me how to print out a list of what's in my binder?

lorens_pin's picture
5

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!

lorens_pin's picture
5

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!

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