Dinner

Mussels with Tomatoes & Chili Recipe

ByJack Voss November 8, 2025November 8, 2025

Introduction

This vibrant dish combines fresh mussels with a spicy tomato and chilli sauce, creating a perfect balance of flavors. It’s quick to prepare and makes an impressive meal that’s ideal for sharing. Enjoy the fragrant basil and a hint of white wine in every bite.

A white bowl filled with cooked mussels in dark shells arranged to show their shiny purple-black skins and opened interiors. The mussels rest on a light sauce with small bits of red and yellow, possibly tomatoes and peppers. Bright green basil leaves sit on top, adding a fresh pop of color. The bowl is placed on a white and blue checkered cloth, with a white plate underneath. Next to the plate are a silver fork and spoon. The whole setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ripe tomatoes
2 tbsp olive oil
1 garlic clove, finely chopped
1 shallot, finely chopped
1 red or green chilli, deseeded and finely chopped
Small glass dry white wine
1 tsp tomato paste
Pinch of sugar
1kg cleaned mussels
Good handful basil leaves

Instructions

Step 1: Put the tomatoes in a heatproof bowl and cover with boiling water. Leave for 3 minutes, then drain and peel. Quarter the tomatoes and scoop out the seeds with a teaspoon. Roughly chop the tomato flesh.
Step 2: Heat the olive oil in a large pan with a tight-fitting lid. Add the garlic, shallot, and chilli, and gently fry for 2-3 minutes until softened.
Step 3: Pour in the white wine and add the chopped tomatoes, tomato paste, a pinch of sugar, and seasoning. Stir well and simmer for 2 minutes.
Step 4: Tip in the mussels and give everything a good stir. Cover the pan tightly and steam for 3-4 minutes, shaking the pan halfway through, until the mussels have opened.
Step 5: Discard any mussels that remain closed. Divide the opened mussels between two bowls and scatter with fresh basil leaves. Provide a large bowl for the empty shells.

Tips & Variations

If you prefer less heat, use milder chillies or reduce the amount used.
Serve with crusty bread to soak up the delicious sauce.
Fresh herbs like parsley or thyme can be used in place of basil for a different aroma.
Always use fresh, tightly closed mussels and discard any that are open before cooking.

Storage

Enjoy this dish freshly cooked for the best flavor and texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently on the stove, being careful not to overcook the mussels or they may become rubbery.

How to Serve

A white bowl filled with cooked mussels in dark shells, each opened to reveal soft, pale orange flesh inside. The mussels are covered in a light red tomato and herb sauce with small bits of vegetables. Fresh green basil leaves are scattered on top for color and freshness. The bowl sits on a folded white and blue checkered cloth, placed on a white marbled surface. Next to the bowl, a fork and spoon lie side by side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know if mussels are fresh?

Fresh mussels should be tightly closed or close when tapped. Avoid any with cracked shells or that remain open before cooking, as these may be unsafe to eat.

Can I use frozen mussels for this recipe?

Frozen mussels can be used but expect a less intense flavor and a different texture. Adjust cooking time as frozen mussels typically require less time to heat through.