Dinner

Mussels with Tomatoes and Chilli Recipe

ByNoah Steele January 17, 2026January 17, 2026

Introduction

This vibrant dish of mussels with tomatoes and chilli is a perfect blend of fresh flavors and a touch of heat. It’s quick to prepare and makes a delightful meal that feels both light and satisfying. Ideal for a cozy dinner or impressing guests with minimal effort.

A white bowl filled with cooked mussels with dark blue-black shells, open to show orange flesh inside, layered over a light, slightly chunky tomato sauce with bits of onion and red pepper flakes. Fresh green basil leaves are scattered on top for color contrast. The bowl sits on a folded white and blue checkered cloth which is placed on a white marbled surface. In front of the bowl, a silver fork and spoon lie next to each other. 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: Place the tomatoes in a heatproof bowl and cover with boiling water. Let stand for 3 minutes, then drain and peel off the skins. Quarter the tomatoes and use a teaspoon to scoop out and discard the seeds, then roughly chop the tomato flesh.
Step 2: Heat the olive oil in a large pan with a tight-fitting lid over medium heat. Add the garlic, shallot, and chilli, and gently fry for 2 to 3 minutes until softened.

Step 3: Pour in the white wine, then add the chopped tomatoes, tomato paste, sugar, and seasoning. Stir well and let the sauce simmer for 2 minutes to develop the flavors.
Step 4: Add the cleaned mussels to the pan and give them a good stir to coat them with the sauce. Cover the pan tightly and steam for 3 to 4 minutes, shaking the pan halfway through, until all mussels have opened.
Step 5: Discard any mussels that remain closed. Divide the cooked mussels between two bowls and scatter the basil leaves over the top. Provide a large bowl for guests to discard empty shells.

Tips & Variations

If you prefer less heat, reduce the amount of chilli or leave the seeds in for a milder flavor.
Serve with crusty bread to soak up the delicious tomato and wine sauce.
For added depth, try finishing the dish with a squeeze of fresh lemon juice or a sprinkle of grated Parmesan.

Storage

Store any leftover mussels and sauce in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan over low heat until warmed through. Avoid overcooking to keep the mussels tender.

How to Serve

A white bowl filled with dark purple mussels, opened and showing their yellow-orange flesh inside. The mussels are mixed with a light brown sauce and small bits of onions or garlic. Bright green basil leaves are scattered on top for contrast. The bowl sits on a white and blue checkered cloth, which rests on a white marbled surface. In front of the bowl, there are two silver forks placed side by side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mussels for this recipe?

Fresh mussels are best for this dish as they open naturally when steamed, but if using frozen mussels, make sure they are fully thawed and cooked according to package instructions before adding to the sauce.