Mussels with tomatoes & chilli

Mussels with tomatoes & chilli

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(13 ratings)

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Cooking time

Prep: 20 mins Cook: 10 mins

Skill level

Easy

Servings

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

Additional info

  • Healthy
Nutrition info

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

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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.

Recipe from Good Food magazine, September 2011

Comments, questions and tips

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Comments

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nursenicola's picture
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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
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Really good recipe! Make sure you buy good fresh mussels for a nice flavour.

nicparsons's picture
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Whoops, forgot to rate it - definite 5 stars

nicparsons's picture
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Delicious

smart1e's picture
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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
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excellent

claire_80's picture
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So delicious and easy to make

lizleicester's picture
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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
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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
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bloody lovely

anananana's picture
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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.

lourogers's picture
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Lovely

1317ils's picture

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

lorens_pin's picture
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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
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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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