Mussels in Garlic and Tomato

Mussels in Garlic and Tomato


25 people made this

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.

Corinne Hobin

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 (5)


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


Used different ingredients. This was yummy, although it did seem to miss something, I'm not sure what. The first time I made this exactly as stated, the second time I added a couple of Tb's of sundried tomato pesto and a dash of chilli, plus a bit of salt. It was still very nice, but needed a little more oomph. Maybe next time I'll add whole black peppercorns. - 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

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