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    You are in: Home / Recipes / Tomato and Chilli Mussels Recipe
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    Tomato and Chilli Mussels

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Baz's Note:

    If making a paella, I'd buy a kilo pack of mussels and only use 8 or so for the paella, then wonder what to do with the rest. I now always make this dish with the remaining mussels as an easy, delicious entree. Adapted from a 'Love Mussels' recipe I found on the web.

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    Units: US | Metric


    1. 1
      Rinse the mussels and pull off the beard. (If any are open, tap them firmly and close them. If they don't close, throw them out).
    2. 2
      In a saucepan, saute the garlic in olive oil for 2 minutes over low to medium heat. Add the tomato paste and stir for a further 2 minutes. Keep stirring so the tomato paste doesn't burn.
    3. 3
      Add the tomatoes, chilli, basil, sugar, white wine, salt and pepper to taste.
    4. 4
      Reduce heat and simmer for 15 minutes.
    5. 5
      While the sauce is simmering, place the mussels into a wide, heavy-based pan with 1/2 cup of cold water. Cover and cook for approximately 5-7 minutes, gently shaking the pan now and then.
    6. 6
      When the mussels have opened, add them to the sauce and allow to warm through. (If some haven't opened that's actually okay - throw them in too.).
    7. 7
      Turn off the heat and garnish with additional fresh basil, if you like.
    8. 8
      Serve with crusty bread.

    Ratings & Reviews:


    Nutritional Facts for Tomato and Chilli Mussels

    Serving Size: 1 (364 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 223.7
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 1.0 g
    Cholesterol 52.5 mg
    Sodium 575.5 mg
    Total Carbohydrate 12.8 g
    Dietary Fiber 1.3 g
    Sugars 3.3 g
    Protein 23.4 g

    The following items or measurements are not included:


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