Mussels in Tomato and Garlic Broth

Plump mussels steamed open in a fragrant garlic, tomato and chilli broth, with bread for mopping up.

TIME BREAKDOWN
Prep: 10 min
Cook: 15 min
Total: 25 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 1.5kg fresh live mussels
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 4 cloves garlic, sliced
  • 1/2 tsp chilli flakes
  • 400g tin chopped tomatoes
  • 200ml fish or vegetable stock
  • 1 tsp caster sugar
  • 3 tbsp chopped fresh parsley
  • Crusty bread, to serve
  • Salt and black pepper to taste

Method

  1. Scrub the mussels under cold running water and pull off any beards. Discard any that are open and do not close when tapped, or have damaged shells.

  2. Heat the oil in a large lidded pan over a medium heat. Cook the onion for 3 minutes, then add the garlic and chilli flakes for 1 minute.

  3. Add the tomatoes, stock and sugar and simmer for 5 minutes. Season.

  4. Tip in the mussels, cover tightly and cook over a high heat for 4 to 5 minutes, shaking the pan, until the shells have opened. Discard any that stay shut.

  5. Stir through the parsley and serve in bowls with plenty of bread.