Red Wine Mussels in Garlic Bread

Lesley Waters' tomato, red wine and thyme mussels are served in a garlic-rubbed baked loaf of rustic bread - a novel and tasty idea!
By Lesley Waters
Red Wine Mussels in Garlic Bread
  • Rating:
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the garlic bread

  • 1 large round rustic loaf bread
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 red chilli, chopped

For the mussels

  • 2 tbsp olive oil
  • 1 clove garlic, crushed
  • 900 g mussels, cleaned and scrubbed
  • 300 ml tomato passata
  • 300 ml red wine, preferably from Bordeaux
  • 1 handfuls thyme, leaves only


1. Preheat the oven to 200°C/gas 6.

2. Using a bread knife; cut a slice off the top of the bread and reserve for the lid. Pull out the soft bread from the centre, taking care to keep the shape of the loaf.

3. Combine the olive oil and garlic cloves, and rub over the inside of the bread and the soft part of the reserved lid. Place the bread case and lid on a baking tray and cook for 10-12 minutes, until crisp and toasted. In the meantime, cook the mussels.

4. For the mussels, heat the remaining olive oil in a large pan. Stir in the remaining garlic and chopped chilli, and cook for 30 seconds. Add the mussels, passata, red wine and thyme.

5. Cover with a lid and cook for 2-3 minutes, or until all the mussels have opened. Ladle the mussels and sauce into the garlic bread case and top with the lid. Serve straight away.

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