Mussel season is at its best in the UK from October to April. An easy way to remember it is if the month contains the letter ‘R’ then it’s a good month. Mussels are high in B12 vitamins and provide an easily absorbed source of many other B & C vitamins, amino acids, vital minerals including iron, manganese, phosphorus, potassium, selenium and zinc.
Here I’ve made them with tomatoes, chilli 🌶 & Garlic which is one of my favourite ways of cooking them. Enjoy!
The recipe
Mussels in a Tomato & Chilli sauce
- Serves 4
Ingredients
Method
Wash the Mussels in ice cold water, discarding any that don’t close when tapped or that are smashed. De-beard and drain.
In a large pot sauté the shallots in olive oil until translucent. Add the garlic and chilli, stir and gently fry for 2 minutes. Pour in the white wine and burn off the alcohol for 3 minutes. Add the tin of tomatoes and simmer for 15 minutes.
Add the mussels, season and stir. Turn the heat up slightly, bring up to a rolling simmer with the lid on and cook for 10 minutes. When the mussels are open they are cooked. Discard any that haven’t opened. Serve with crusty bread.
https://www.simplyfoodbymandy.co.uk/post/mussels-in-a-tomato-chilli-sauce
More from Mandy’s kitchen
All recipes
Wash the Mussels in ice cold water, discarding any that don’t close when tapped or that are smashed. De-beard and drain.
In a large pot sauté the shallots in olive oil until translucent. Add the garlic and chilli, stir and gently fry for 2 minutes. Pour in the white wine and burn off the alcohol for 3 minutes. Add the tin of tomatoes and simmer for 15 minutes.
Add the mussels, season and stir. Turn the heat up slightly, bring up to a rolling simmer with the lid on and cook for 10 minutes. When the mussels are open they are cooked. Discard any that haven’t opened. Serve with crusty bread.