Mussels in a Tomato & Chilli sauce

Mussel season is at its best in the UK from October to April. An easy way to remember it is if the month contains the letter ‘R’ then it’s a good month. Mussels are high in B12 vitamins and provide an easily absorbed source of many other B & C vitamins, amino acids, vital minerals including iron, manganese, phosphorus, potassium, selenium and zinc.⠀

Here I’ve made them with tomatoes, chilli 🌶 & Garlic which is one of my favourite ways of cooking them. Enjoy!

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Serves 4⠀

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INGREDIENTS

1 kilo Fresh Mussels (I used Sankey’s fishmongers in Tonbridge)⠀

5-6 shallots finely chopped ⠀

6 cloves garlic crushed ⠀

1-2 red chillies finely chopped ⠀

2 tins of tomatoes ⠀

A good splash of white wine⠀

Salt / pepper ⠀

2 handfuls of chopped basil or parsley ⠀

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METHOD

Wash the Mussels in ice cold water, discarding any that don’t close when tapped or that are smashed. De-beard and drain.⠀

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In a large pot sauté the shallots in olive oil until translucent. Add the garlic and chilli, stir and gently fry for 2 minutes. Pour in the white wine and burn off the alcohol for 3 minutes. Add the tin of tomatoes and simmer for 15 minutes. ⠀

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Add the mussels, season and stir. Turn the heat up slightly, bring up to a rolling simmer with the lid on and cook for 10 minutes. When the mussels are open they are cooked. Discard any that haven’t opened. Serve with crusty bread.⠀

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