Mussels with tomatoes & chilli

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

  • Prep:20 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 267
  • fat 14g
  • saturates 2g
  • carbs 11g
  • sugars 6.5g
  • fibre 1g
  • protein 20g
  • salt 1.16g


  • 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


  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.

Suggested recipes from this collection...