Mussels in Tomato

Mussels in Tomato


72 people made this

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


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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