Mussels with tomatoes & chilli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 ripe tomatoes
- 2 tbsp olive oil
- 1 garlic clovefinely chopped
- 1 shallotfinely chopped
- 1 red or green chillideseeded and finely chopped
- small glass dry white wine
- 1 tsp tomato paste
- pinch of sugar
- 1kg cleaned mussels
- good handful basilleaves
Nutrition: per serving
- kcal267
- fat14g
- saturates2g
- carbs11g
- sugars6.5g
- fibre1g
- protein20g
- salt1.16glow
Method
step 1
Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
step 2
Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
step 3
Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
step 4
Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.
