Mussels in Chilli Tomato Sauce


2 tablespoons olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

2 small red chillies, deseeded, finely chopped

2 tablespoons tomato paste

500g tomatoes, finely chopped

1 lemon rind and juice

2 teaspoons caster sugar

1/2 cup dry white wine

1kg Bay Sea Farms mussels

1/2 cup parsley leaves, roughly chopped

Crusty bread, to serve

Salt and pepper, to season

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

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

Reduce heat to medium. Simmer, uncovered, for 8 to 10 minutes or until thick. Season with salt and pepper. Add mussels to the sauce. Cover and cook, shaking pan occasionally, for 3 to 5 minutes or until mussel shells open.

Sprinkle with parsley. Serve with crusty bread.

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