Chilli Mussels

Fresh mussels steamed open in a punchy tomato-chilli broth is one of those dishes that looks impressive but takes barely 30 minutes start to finish. The sauce builds from crushed garlic gently cooked in olive oil, then fresh chopped tomatoes, dry white wine, and a whole red chilli simmered until the tomatoes break down into a thick, saucy base.

The mussels go in once the sauce is ready, along with chopped spring onions. They only need 3 to 5 minutes with the lid on. When the shells pop open, they’re done. Any that stay shut get tossed. The mussel liquor mingles with the wine and tomato to create a broth so good you’ll want bread just for mopping.

Using fresh ripe tomatoes instead of canned gives this sauce a brighter, more vibrant flavor. You want them fully mushy before the mussels go in so the sauce clings to the shells.

Pro Tips

• Scrub and debeard the mussels thoroughly before cooking. Give any open mussels a tap. If they close, they’re alive and good to use. If they stay open, discard them.
• Keep the heat at medium when steaming. Too high and the mussels cook unevenly, with some overcooked and rubbery while others are barely open.
• Simmer the tomato sauce until it’s thick and broken down, at least 10 minutes. Watery sauce dilutes the flavor.
• Sprinkle the parsley on just before serving for a fresh, bright finish.

Variations

• Add a splash of cream to the sauce after the mussels open for a richer, more indulgent broth.
• Use crushed red pepper flakes instead of a whole fresh chilli for more controlled heat.
• Toss the cooked mussels and sauce with linguine for a full pasta dinner.