Mussels with Chilli & Tomato

5 from 2 votes

If you're looking for an easy yet impressive seafood recipe, these mussels with chili and tomatoes deliver bold flavor in every bite.

Prep Time15

Cook Time20

Course: Main Course

Cuisine: Italian, Mediterranean

Servings:

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
Fry aromatics: In a deep dish pan on a medium heat, bring the olive oil to heat and fry the shallots and garlic for three minutes or until fragrant and translucent. Stir occasionally to avoid the garlic from burning.
Make sauce: Add the cherry tomatoes and white wine. Cook for 2 minutes. Add the polpa and chilli flakes. Simmer for 5 minutes until the sauce is thick and jammy. Season the sauce with a pinch of salt and pepper.
Steam mussels: On a medium heat in the same pan, add the mussels and stir them through the sauce. Pop the lid on and leave the mussels to steam for 5 - 7 minutes or until all of the shells have opened. Shake the pot to encourage the mussels to open.
Fry bread: While the mussels steam, drizzle the sourdough with olive oil. Add the sourdough to a fry pan and fry on a low heat for several minutes on each side or until golden and crispy.
Serve: Sprinkle fresh parsley and a little extra chilli flakes if desired all over the mussels. Serve immediately.

Choosing mussels: When choosing mussels, look for ones with tightly closed shells and a fresh, ocean-like scent. Avoid any with cracked shells or a strong fishy odor, as these may not be fresh.
Frozen mussels: 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.
Serving: To make this easier to eat, once the mussels are cooked, you can remove the meat from their shell and stir it through the sauce.