Mussels with tomatoes & chilli

Mussels with tomatoes & chilli

By Good Food
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(13 ratings)
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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, questions and tips

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Darren 1965
22nd May, 2015
Brilliant and soooo easy to do . Used NZ green lipped mussels and turned it into a main , will definitely use this recipe again
nursenicola
22nd Mar, 2013
5.05
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
25th Jan, 2013
5.05
Really good recipe! Make sure you buy good fresh mussels for a nice flavour.
nicparsons
5th Jan, 2013
5.05
Whoops, forgot to rate it - definite 5 stars
nicparsons
5th Jan, 2013
5.05
Delicious
smart1e
11th Nov, 2012
5.05
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
11th Oct, 2012
5.05
excellent
claire_80
13th Jun, 2012
5.05
So delicious and easy to make
lizleicester
8th May, 2012
5.05
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
27th Apr, 2012
4.05
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.

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