Mussels in Garlic and Tomato

    35 minutes

    This is my favourite way to prepare mussels, in a garlic tomato sauce which avoids the cream and butter so prominent in many other recipes.

    64 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 3 eschalots, chopped
    • 2 cloves garlic, minced
    • 1 (400g) tin chopped tomatoes
    • 1 teaspoon tomato purée
    • 36 mussels - cleaned and debearded
    • small handful fresh chopped basil
    • small handful fresh chopped oregano
    • 2 tomatoes, chopped

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat olive oil in a large saucepan over medium heat. Cook eschalots and garlic in oil until soft. Stir in chopped tomatoes, tomato purée and the mussels. Season with basil and oregano. Cover and simmer for 10 minutes.
    2. Stir in fresh tomatoes. Cover and simmer 5 minutes. Discard any mussels that have not opened their shells. Using a slotted spoon, place mussels in bowls and pour sauce over the top. Serve with crusty bread to mop up the delectable juices.

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    Reviews in English (21)


    Made it at no time, for delicious dinning. Added salmon &potato hash as a side. Thank you, Caligirl!  -  10 Jun 2016


    Used different ingredients. I made this as a light main dish with crusty bread. Very tasty. I used canned fire roasted tomatoes for added flavour. Next time I will use black mussels because I think they are easier to clean and prefer their taste.  -  29 Sep 2008


    Used different ingredients. This dish came out great. I used frozen black mussels which worked out nicely. I also added some hot pepper to give it a kick.  -  29 Sep 2008