Mussels With Tomatoes & Chilli

Mussels with tomatoes & chilli

Author:Good Food

This spicy seafood recipe makes a fantastic meal for two but can be easily increased for a stylish dinner party starter

British
Nutrition
kcal fat saturates carbs sugars fibre
267 14g 2g 11g 6.5g 1g

Cook: 10 mins Prep: 20 mins

british low-salt easy

  • 95
  • 15
  • 0

Ingredients

  • 2 ripe tomatoes
  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 shallot, finely chopped
  • 1 red or green chilli, deseeded and finely chopped
  • small glass dry white wine
  • 1 tsp tomato paste
  • pinch of sugar
  • 1kg cleaned mussels
  • good handful basil leaves

Preparation

Serves 2

  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.
  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.
  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.
  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.

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