Tomato and chilli Mussels

May 21, 2018

Tomato and chilli Mussels

Australian blue mussels with tomato and chilli sauce

This easy meal can be prepared by even the most novice of home cooks, takes only 10 minutes from start to finish and serves 2 adults.

My wife doesn’t like chilli and she doesn’t even taste it in this recipe, don’t be afraid to use it if you’re the same. Alternatively load up if you love the hot stuff……….


1kg pack Wildcatch Fish Co. Australian blue mussels

1-2 tablespoons of olive oil

1 x onion (roughly diced)

1 clove garlic (crushed)

1 x fresh chilli (chopped finely)

1 x 400g can crushed or diced tomatoes

1 x handful continental parsley (roughly chopped)

½ glass of dry white wine

Step 1

Combine the oil, garlic and onion in a pot over a medium heat and fry until the onion and garlic begin to soften and turn translucent.

Step 2

Add the tomatoes, chilli and stir over medium heat until the sauce has thickened and has come to a simmer.

Step 3

Add the mussels and white wine turn up the heat and cover with the lid. Steam mussels (without removing the lid) for 3-4 minutes.

Step 4

Serve mussels pouring the tomato sauce generously over all, add some roughly chopped parsley and chop up some crusty bread to soak up the tomato sauce.

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