Mussels in Chilli Tomato Sauce

Mussels in Chilli Tomato Sauce

With white wine, crusty bread and parsley. A delicious fresh mussel dish, complimented with a spicy tomato sauce.

  • 1.5 kg Boston Bay mussels
  • 2 tbsp extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 small red chillies, deseeded, finely chopped
  • 1 tbsp tomato paste
  • 2 400g tins diced tomatoes
  • 1 lemon, rind finely grated, juiced
  • 2 tsp caster sugar
  • 1/2 cup dry white wine
  • 1/2 cup flat-leaf parsley leaves, roughly chopped
  • Salt and pepper, to season

Garnish

  • Crusty bread, to serve
  • Flat-leaf parsley leaves

  1. Heat oil in a large, deep saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring, for 3 minutes or until onion is soft. Add tomato paste and cook for 1 minute.

  2. Add the diced tomato, lemon rind, lemon juice, sugar and wine to pan. Stir until well combined. Increase heat to high. Bring sauce to the boil.

  3. Reduce heat to medium. Simmer, uncovered, for 8 to 10 minutes or until thick. Season with salt and pepper.

  4. Add mussels to sauce. Cover and cook, shaking pan occasionally, for 3 to 5 minutes or until mussel shells open.

  5. To serve, ladle sauce and mussels into bowls. Sprinkle with parsley. Serve with lots of crusty bread. (note: place a large bowl in the middle of the table for the empty shells).

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