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You are here: Home / Main Meals / Mussels in Tomato and Chilli Sauce

Mussels in Tomato and Chilli Sauce

August 1, 2016 by Laura 1 Comment

When it comes to shellfish, mussels are definitely up there with my favourites. They’re quick and easy to cook and they have that beautiful strong seafood taste that I love.

The first time I tried mussels with tomato and chilli, rather than the classic white wine and garlic sauce, was on holiday in Madeira with my family. The rich, deep sauce complimented the mussels beautifully and added a wonderful touch of spice. I’ve tried this recipe out a few times and I think I’ve finally perfected it. Serve with crusty white bread, so that you get every drop of the sauce!

Mussels in a Tomato and Chilli Sauce

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Mussels in Tomato and Chilli Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 2 people

Serving Size: 681g

Calories per serving: 622

Fat per serving: 25.2g

Mussels in Tomato and Chilli Sauce

Ingredients

  • 1kg mussels – debearded and cleaned
  • 2 tbsp olive oil
  • 150g vine cherry tomatoes - quartered
  • 1 shallot – roughly chopped
  • 2 cloves garlic – finely chopped
  • 1 red chilli – finely chopped
  • 1 tbsp tomato paste
  • ½ lemon rind
  • 1 tsp sugar
  • Handful parsley – chopped
  • 1/3 glass white wine
  • Pinch of salt and pepper

Method

  1. Heat the oil in a large pan on medium heat and add the shallot, garlic and chilli.
  2. Fry until the onions begin to soften, stir in the tomato paste and heat for 1 minute more, then add in the tomatoes, lemon rind and juice, sugar and wine.
  3. Bring the sauce to the boil, stirring regularly, then reduce the heat and cook for roughly 8 minutes, allowing the sauce to reduce.
  4. Add the mussels and cook for 3 further minutes, until the mussels have opened, then add the parsley and season to taste.
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Mussels in a Tomato and Chilli Sauce

Mussels in a Tomato and Chilli Sauce Nutritional Information

Filed Under: Main Meals Tagged With: cherry tomato, chilli, garlic, lemon, mussels, olive oil, parsley, shallot, sugar, tomato paste, Under 30 Minutes, under 750 calories, white wine

About Laura

Cupcake extraordinaire, carrot-lover and hater of anything banana-based!

« Mediterranean Fish Stew
Gluten Free Flourless Chocolate Torte »

Comments

  1. Leigh Taylor says

    April 13, 2017 at 11:10 pm

    Amazing!! My first time cooking with muscles. I searched many recipes online, including Jamie Oliver and other big chefs, and thought this one looked easy. It was easy, but SO tasty! The balance of fresh tomatoes, lemon rind/juice, white wine and parsley is AMAZING! I may have added a bit more chilli than recipe (I am slightly obsessed with chilli), but in the end the recipe is spectacular. Thanks Laura!

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Laura from Pescetarian Kitchen Hi and welcome to Pescetarian Kitchen. My name is Laura and this is where I share the very best recipes that I’ve made, photographed and (my favourite part) eaten! Read more.

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