Dinner

Mussels with Tomatoes and Chilli Recipe

ByJake Silas November 6, 2025November 6, 2025

Introduction

This vibrant dish of mussels with tomatoes and chilli brings a perfect balance of fresh, spicy, and savory flavors. It’s a simple yet impressive meal that’s quick to prepare, ideal for a cozy dinner or sharing with friends.

A white bowl filled with about two layers of black mussels that have deep blue and purple shells, some opened to show the light orange meat inside. The mussels are topped with small pieces of red and yellow sauce, giving a slight shiny and wet look. Fresh bright green basil leaves sit on top, adding a fresh color contrast. The bowl is placed on a folded blue and white checkered cloth, on a white marbled surface, with a silver fork and knife resting beside it. 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 the tomatoes. Quarter them and scoop out the seeds using 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, then gently fry for 2 to 3 minutes until softened.
Step 3: Pour in the white wine and add the chopped tomatoes, tomato paste, sugar, and seasoning. Remember that mussels are naturally salty, so add salt cautiously. Stir well and simmer for 2 minutes.
Step 4: Add the mussels to the pan and give them a stir. Cover tightly and steam for 3 to 4 minutes, shaking the pan halfway through, until the shells have opened.
Step 5: Discard any mussels with shells that remain shut. Divide the mussels between two bowls and scatter the basil leaves on top. Provide a large bowl for the empty shells.

Tips & Variations

Use fresh, firm mussels for the best flavor and quality. Discard any that are cracked or do not close when tapped.
For extra heat, leave some chilli seeds in or add a pinch of red pepper flakes.
Serve with crusty bread to soak up the flavorful tomato and wine sauce.
Swap white wine for a splash of vegetable stock if you prefer a non-alcoholic version.

Storage

Best enjoyed fresh, but leftover mussels can be stored in the refrigerator in an airtight container for up to 1 day. Reheat gently on the stove to avoid overcooking. Do not freeze cooked mussels as they become tough and watery.

How to Serve

A white bowl filled with dark blue-black mussel shells layered over a sauce with a reddish-orange tint and small bits of diced vegetables. Bright green fresh basil leaves sit on top, adding a pop of color. The bowl is placed on a white and blue checkered cloth, which rests on a white marbled surface. A fork and a spoon are placed near the bowl. 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 smell like the sea—briny and fresh, not fishy or sour. Their shells should be closed or close tightly when tapped. Discard any that remain open or have broken shells.

Can I prepare this dish without alcohol?

Yes, you can replace the dry white wine with vegetable stock or water for a similar flavor without the alcohol. Just be sure to simmer the sauce a little longer to develop the flavors.