Mussels with Chilli & Tomato

If you're looking for an easy yet impressive seafood recipe, these mussels with chili and tomatoes deliver bold flavor in every bite. Fresh mussels are gently steamed in a rich tomato sauce infused with garlic, fresh herbs, and spicy red chili, creating a mouthwatering combination that's perfect for a cozy dinner or entertaining guests.

Love seafood recipes? Why don't you try this garlic butter prawn pasta or white wine butter mussels.

Close up image of cooked mussels in a tomato sauce with fresh parsley sprinkled all over.

This quick and healthy mussels recipe is ready in under 30 minutes, making it perfect for busy weeknights or effortless entertaining. Mussels couldn’t be easier to make! Just like my garlic butter pipis or clams, they cook in just minutes and naturally create a rich, savory broth when steamed.

In this recipe, they’re simmered in a bold tomato and chili sauce with garlic and herbs, infusing every bite with classic Mediterranean flavor. Serve with crusty bread, homemade egg pasta, or rice to soak up the spicy, flavorful sauce. Whether you’re a longtime seafood lover or exploring easy seafood recipes, these spicy mussels are a must-try dish that’s simple, satisfying, and sure to impress.

Why You'll Love This Recipe

Quick & Easy: Ready in under 30 minutes with minimal prep—perfect for weeknights or last-minute dinner guests.
Packed with Flavor: Bold tomato, garlic, and chili sauce brings out the natural brininess of fresh mussels.
Healthy & Versatile: High in protein, low in fat, and pairs beautifully with pasta, crusty bread, or rice for a complete Mediterranean-inspired meal.

Ingredients

This spicy mussels with tomato and chili recipe uses just a handful of simple, quality ingredients to create bold, restaurant-worthy flavor.

Fresh Mussels: The star of the dish—briny, tender, and quick to cook. As they steam, they release a natural seafood broth that deepens the flavor of the sauce.
Dry White Wine: Adds brightness and depth, helping to deglaze the pan and balance the richness of the mussels and tomatoes. A crisp Sauvignon Blanc or Pinot Grigio works perfectly.
Polpa (Tinned Tomatoes): We use polpa, a finely chopped tomato product that sits between purée and whole tomatoes. It offers a fresh, vibrant flavor with a light texture—ideal for creating a rich, but not overly thick, sauce.

How To Make

Simply steam fresh mussels in a spicy tomato, garlic, and white wine sauce until they open and soak up all the bold Mediterranean flavor. Serve with some olive oil fried bread!

Image of mussels with a pink arrow pointing to the beard of the mussel

Prep mussels: Begin by de-bearding and cleaning the mussels. To de-beard the mussels, pull their beard in an upward motion until you can pull it out of the shell. Clean their shells under running water and scrub them until all their barnacles have been removed

Close up image of mussels that have been steamed and are open

Prepare sauce: Make the sauce by frying the aromatics and stirring through white wine, cherry tomatoes and polpa. Steam the mussels in the sauce for 5 - 7 minutes or until the shells open.

FAQ's for Mussels with Chilli & Tomato

Can I use frozen mussels for this recipe?

Yes, you can use frozen mussels—just make sure they're fully thawed and cleaned before cooking. Fresh mussels are ideal for flavor and texture, but frozen is a convenient alternative.

What white wine is best for cooking mussels?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best. It adds acidity and depth without overpowering the delicate flavor of the mussels.

What is polpa, and can I substitute it?

Polpa is finely chopped tinned tomatoes with a smooth yet slightly chunky texture—great for sauces. If you can't find polpa, you can use crushed tomatoes or blend whole canned tomatoes for a similar result.

How do I know when mussels are cooked?

Mussels are cooked when their shells open fully, usually within 5–7 minutes of steaming. Discard any that stay closed, as they may not be safe to eat.

Serve

To serve this spicy mussels with chili and tomato dish, spoon the mussels and sauce into large bowls and garnish with fresh parsley or basil for a burst of color and freshness. This dish is perfect alongside crusty olive oil fried bread like sourdough or some freshly baked focaccia to soak up the rich, flavorful broth. You can also serve it over al dente pasta, rice, or even creamy polenta for a heartier meal. Add a wedge of lemon for brightness and pair with a chilled glass of dry white wine for the ultimate Mediterranean-style experience.

Store

When buying fresh mussels, store them in the refrigerator as soon as you get home. Keep them in a bowl covered with a damp paper towel, and avoid sealing them in an airtight container—they need to breathe. Use them within 1–2 days for the best flavor and freshness.

For leftover cooked mussels, allow them to cool, then transfer to an airtight container along with the sauce. Store in the fridge and consume within 2 days. To reheat, gently warm them on the stove over low heat until just heated through. Avoid overcooking, as mussels can become tough. Never reheat mussels more than once, and discard any that didn’t open during cooking.