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Mussels with tomatoes & chilli

Mussels with tomatoes & chilli

A star rating of 4.8 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Healthy
Nutrition: per serving
low insalt1.16g


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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

Goes well with


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A star rating of 4.8 out of 5.15 ratings

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