Mussels in Tomato

    45 minutes

    A wonderful light and summery meal, perfect for romantic occasions or parties. Serve with salad and crusty bread for dipping.

    187 people made this

    Serves: 4 

    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 2 tablespoons minced garlic
    • 2 tablespoons minced eschallots
    • 1 tablespoon capers
    • 3 cups tomato pasta sauce
    • 1 tablespoon Italian herbs
    • 1/2 teaspoon chilli flakes
    • 500g mussels, cleaned and debearded
    • 1 cup chopped spring onions

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Melt butter in a frypan over medium heat. Swirl olive oil into melted butter. Cook garlic, eschallots and capers in oil and butter until eschallots are translucent, about 5 minutes. Mix in tomato sauce, Italian herbs and chilli flakes; stir until well incorporated. Cover and reduce heat to medium-low; allow to simmer for 10 minutes.
    2. Add mussels to the pan and cover tightly. Raise heat to medium-high and cook until all mussels have opened, about 10 minutes. Remove from heat and garnish with chopped spring onions to serve. Discard any unopened mussels.

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    Reviews in English (69)


    Delicious! My husband and I made this and served it over linguine. The sauce is just awesome-capers add a touch of salt and the red pepper gives it a nice kick. I added some white wine before I put the mussels in the pot. This is a new favorite! Thanks.  -  12 Jan 2009  (Review from Allrecipes USA and Canada)


    Excellent dish! I especially enjoyed dipping some toasted bread in the sauce. I didn't have capers so I substituted chopped dill pickles and it worked out great.  -  17 Dec 2007  (Review from Allrecipes USA and Canada)


    These were great and absolutely delicious. I found when I made them there was not a lot of sauce, not sure if it was me or the recipe. Next time I may try to make extra sauce.  -  09 Mar 2010  (Review from Allrecipes USA and Canada)