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

Course: Main Dish, Starter

Cuisine: Australian, French

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

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: People

Calories: 331kcal

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