Mussels with Tomatoes and Chilli
A spicy kick for tasty mussels
For 2 persons; preparation 10 minutes, cooking 15 minutes.
- 1kg mussels
- 2 tomatoes
- 2 garlic cloves finely chopped
- 2 shallots finely chopped
- 1 red chilli de-seeded and finely chopped
- 2 tsp tomato puree
- Pinch of sugar
- 100ml white wine
- Large pot
- Chopping board and knife
Put the mussels in a bowl or sink filled with cold water and de-beard them (pulling off any stringy bits outside the shell) and discard any that remain open or have cracked shells.
In a large pan fry off the garlic, shallot and chilli for 5 minutes till soft. While this is going on pop the tomatoes in a bowl of boiling water for 3 minutes then drain and peel off the skin. Quarter the skinned tomatoes, remove the seeds and chop the flesh. Add the wine, tomatoes, tomato puree and sugar and simmer for another 5 minutes.
Finally add the mussels and cover with a tight lid (the steam will cook the mussels so you don’t want it escaping).
Turn up the heat and leave the lid on for about 5 minutes. After this time lift the lid and see if the mussels have opened. If most are still not open, pop the lid back on and give it a couple more minutes. If they are all nice and open then turn the heat down.
Serve the mussels and sauce and enjoy! (don’t forget to discard any mussels that haven’t opened!).
Mussels are great by themselves as a starter or a main, but it’s also really nice to have some chips or bread to make the most of the delicious sauce.