Chilli Mussels


  • 2kg mussels, cleaned
  • 2 tins Peeled tomatoes in basil and oregano
  • chilli sauce to taste
  • 1 tsp. olive oil
  • 3 garlic cloves, chopped
  • Coriander, chopped
  • Parsley


Puree tomatoes and add chilli sauce and garlic to taste.

Heat oil until very hot but do not burn.

Add mussels cover and cook for 2-3 minutes until mussels open and flesh is firm.

Pour off ¾ quarters of the juice and add the sauce, coriander and parsley. Simmer for 2 minutes.

Serve in bowls with crusty white bread and chilled white wine.

Serves 6.

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