Mussels with Chilli and Tomato Recipe


Edible Seashore River Cottage HandbookA warming dish to serve in early autumn, when Mussels have finished spawning and home-grown tomatoes are still good.

  • Yield: 2 Servings as a main course, 4 as a starter


  • 1 tbsp olive oil
  • 1 small onion, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 100 ml dry white wine
  • 1 kg Mussels, purged, scrubbed and debearded
  • 500 g large tomatoes, skinned, deseeded and roughly chopped
  • Sea salt and freshly ground black pepper
  • Chopped parsley, to serve
How to Make It
  1. Heat the olive oil in a large wide pan over a medium heat. Add the onion, garlic and chilli and fry gently for 5 minutes until soft. Add the wine and Mussels, cover the pan tightly and cook for 3–4 minutes until the Mussels are open. Discard any that remain closed.
  2. Scoop the Mussels out with a slotted spoon and divide them among warmed bowls. Add the tomatoes to the juices in the pan and cook for a few minutes, crushing them slightly, until you have a rough-textured sauce. Season with salt and pepper.
  3. Spoon the sauce over the Mussels, scatter with chopped parsley and serve, with plenty of bread to mop up the juices.

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