Spicy tomato mussels
A delicious and nutritious seafood starter that’s quick to make
Servings
2
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
500 g fresh mussels
150 g passata
3 shallots
1/2 red chilli
1 tsp dried chilli flakes
150 ml low salt vegetable stock (made up as per instructions)
ground black pepper for seasoning
rapeseed oil
handful fresh basil
Directions
- Place the mussels in a bowl of running cold water and scrape off any beards or barnacles.
- If any of the shells are open, discard
- Finely chop the shallots and garlic clove and prepare the chilli pepper by de-seeding and slicing thinly
- Lightly spray the bottom of a large saucepan with rapeseed oil
- Gently sauté the shallots and garlic clove then add the fresh chilli
- Add in the vegetable stock, passata, black pepper and a sprinkle of chilli flakes depending on how hot you like it
- Bring the liquid to the boil and then set to a gentle simmer with the lid on
- Scatter a handful of basil leaves into the mixture
- Drain the mussels and gently lower into the simmering liquid. No need to mix, just pop the lid on and let the mussels steam in the liquid for 5 minutes
- Check that all the mussels have opened and discard any that haven’t. Pop the lid on and give the pan a gentle shake to coat the mussels in the liquid
- Serve into a bowl and enjoy with some wholesome bread
