Mussels with Tomato and Chilli

Mussels with Tomato and Chilli is a slight adaption on the classic Moules Mariniere. Using tomatoes adds another lovely flavour and texture to the traditional wine, garlic and onions recipe. I also include chillies in this recipe as I like a little heat and the mussels can handle the flavour. Served as a main dish with fresh crusty bread for mopping up the sauce is an essential.

Mussels with Tomato and Chilli

Lovely flavours in a quick recipe.

4.66 from 64 votes

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Course: Main Dish, Starter

Cuisine: Australian, French

Keyword: Alcohol, Chili, Fruit, Mussels, Seafood, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 People

Calories: 331kcal

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Ingredients

 

MetricImperial

• 1.5 kg mussels cleaned
• 1/2 cup dry white wine good quality
• 750 g plum tomatoes finely chopped
• 2 large red chillies deseeded and chop finely
• 2 tbsp olive oil
• 1 large onion finely chopped
• 2 cloves garlic peel and grate/crush
• 1 tbsp tomato puree paste
• 1 large lemon rind finely grated, juiced
• 2 tsp caster sugar
• 1/2 cup parsley chop for garnish
• salt to taste
• pepper to taste

Instructions

• Place a large deep pan over a medium heat.
• Add the olive oil and allow to heat up.
  2 tbsp olive oil
• Add sliced onion, grated garlic and sliced chilli to the hot oil.
  2 large red chillies, 1 large onion, 2 cloves garlic
• Cook until the onion is lovely and soft, about 3 minutes. Stir frequently to make sure nothing burns.
• Add tomato puree/paste and cook for a further minute.
  1 tbsp tomato puree
• then add the tomatoes, lemon rind, lemon juice, sugar and wine to pan.
  750 g plum tomatoes, 1 large lemon, 2 tsp caster sugar, 1/2 cup dry white wine
• Stir until the mixture is thoroughly combined.
• Increase heat from medium to high to bring the sauce to a boil.
• When it starts to boil reduce the heat back to medium. Helps to thicken the sauce.
• Reduce the heat so the sauce simmers and continue to simmer, uncovered, for 8 minutes or until the sauce has thickened.
• Taste the sauce and add salt and pepper accordingly.
• Add the clean mussels to the sauce.
  1.5 kg mussels
• Cover and cook, shaking pan gently occasionally, for 3 to 5 minutes or until the mussel open.
• Taste and season if required.
  salt, pepper
• Any shells that have not opened should be thrown away.
• Transfer the sauce and mussels into warmed bowls and sprinkle with the chopped parsley.
  1/2 cup parsley

Nutrition

Calories: 331kcal | Carbohydrates: 26g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 54mg | Sodium: 568mg | Potassium: 1307mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2741IU | Vitamin C: 101mg | Calcium: 104mg | Iron: 9mg