If you’re daunted by cooking mussels – YOU ARE IN THE RIGHT PLACE! I promise these are so easy to make. This is the perfect recipe for a date night in. I quickly took this photo while sipping a glass of bubbles and celebrating our wedding anniversary. To keep things simple, ask your local fishmonger for a bag of live black mussels that have been expertly cleaned and are ready to cook. I like that these bags display an expiry date, so you know you’re getting fresh seafood. I recommend the small black mussel variety over the large green mussels from New Zealand for this recipe, as they are sweeter in taste and softer in texture.
Can you make Mussels with Tomato and Garlic ahead of time?
Yes, but only the tomato sauce can be prepared ahead and refrigerated for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight and reheat in the microwave or on the stovetop before using as per the recipe. The mussels need to be eaten fresh.
Are Mussels with Tomato and Garlic suitable for leftovers?
Mussels are best made and consumed immediately as they become chewy and unpleasant when reheated.
Mussels with Tomato and Garlic
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Ingredients
- 1 kg 2 lb 3 oz bag of black live mussels, scrubbed and bearded (see note 1)
- Tomato sauce
- 2 tbsp olive oil
- 2 garlic cloves finely chopped
- 400 g 14 oz canned crushed tomatoes
- Mussels
- 2 tbsp olive oil
- 2 garlic cloves finely chopped
- 1 cup 250 ml dry white wine
- 1 long red chilli sliced
- Sea salt flakes to season
- To serve
- crusty bread fries and aioli
Instructions
- Heat the olive oil in a large, heavy-based frying pan over medium heat. Add the garlic and cook, stirring, for 1 minute until fragrant.
- Add the crushed tomato, place the lid on and reduce the heat to low. Simmer for 15 minutes.
- Heat the olive oil in a large pot over high heat. Add the garlic and cook, stirring, for 1 minute.
- Add the mussels, wine and chilli. Cook for 2 minutes so that the wine can reduce.
- Place the lid on and cook for a further 2 minutes. Once the mussels start to open, transfer them to the tomato sauce.
- Turn the heat off. Add a ladle of the mussel/wine broth to the tomato sauce. Season to taste (the salt may not be required at all).
- Serve with crusty bread, fries and aioli.
Disclaimer re gluten-free and dairy-free recipes
