Chilli and tomato mussels

There are certain things that I’m not brave enough to do on my own. Jumping out of a plane was one, and attempting to cook mussels for the first time was another. These were beautiful and under the guidance of my Da, a remarkably low stress experience. Some flavours are almost foolproof. One of these combinations is chilli, garlic and tomato. I was amazed at the beautiful ocean smell and taste that the mussels added.

Tomato and Chilli Mussels


  • 1.5kg closed raw mussels
  • 1kg tomatoes
  • 2 red chillis
  • 3 cloves Australian garlic
  • Olive oil
  • 3 French shallots
  • Salt
  • 1 punnett grape tomatoes
  • Egg fettuccini
  • 1 tbspTomato paste
  • 1 cup white whine
  • Large handful Thai basil


  1. Chop the shallots and garlic and cook with olive oil until translucent.
  2. Chop the chilli finely and add to the opinion and garlic.
  3. Roughly chop the large tomatoes and add to the pot.
  4. Bring to a simmer and add the white wine and tomato paste. Continue simmering until the tomato has broken down into a sauce.
  5. Meanwhile, clean the mussels and then add to the tomato mix. Cover and cook for 5 minutes.
  6. Bring water to the boil and cook the pasta.
  7. Slice the grape tomatoes in half and then add, with the basil, to the tomato and mussels.
  8. Drain the pasta and spoon the mussels over the top.
  9. Voila! Enjoy!

Delicious and easy meal. It’s all very sophisticated until you eat it… then it’s as messy as it is delicious!



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