Mussels with garlic, chilli and tomato

John Torodes mussels with garlic, chilli and tomato take hardly any time to cook and have a great spicy kick
By John Torode
Mussels with garlic, chilli and tomato
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 tbsp olive oil
  • 2 shallots, finely diced
  • 2 garlic cloves, finely sliced
  • 2 red chilli, finely sliced
  • 4 tomatoes, diced
  • 1 kg mussels
  • 100 ml white wine


1. Preheat wok to a high heat. Add the oil, shallots, garlic and chilli. Stir and continue to cook for two minutes or until shallots have softened. Then add the tomatoes and mussels and stir. Add white wine, season with pepper and cover. Leave to cook for five to ten minutes or until mussel shells have opened.

2. Using a slotted spoon, remove the mussels and place into a bowl. Continue to cook the tomato broth uncovered for ten minutes, or until reduced by half.

3. Meanwhile, remove and discard top shell of mussels. Place the other halves onto a platter. When tomato broth has reduced, drizzle over the half shells. Serve with crusty bread.

See more John Torode recipes.

Rate This Recipe