Spanish-style mussels in tomato sauce

Mussels are definitely a refined taste – but those who like them really seem to love them. Contrary to popular belief, mussels are really easy to cook and require little preparation.

This serves two adults – 1 kg of mussels per person.

'Spanish-style mussels in tomato sauce

  • Servings: 2
  • Difficulty: easy
  • Print

  • ½ tablespoon of rice bran oil
  • 1 small to medium Spanish onion
  • 3 cloves of garlic
  • 1 tsp of mixed herbs
  • 600-650 grams of tomatoes
  • 3 tablespoons of tomato paste
  • 1 cup of chicken stock
  • 1 cup of dry white wine
  • 1 tsp of cayenne pepper
  • Small bunch of coriander or parsley (optional)

Serve on a bed of rice or with crusty bread


Set a pot on the stove to heat on low-medium. Finely dick the onion and mince the garlic. Add in the ½ tablespoon of oil to the pot, swirl around and then add in the onion, garlic and mixed herbs. Leave on the stove for around 3 minutes or until the onion is translucent.

Begin roughly dicing the tomatoes and chuck them in the pot with the onion and garlic mixture. Turn the heat up to medium and add the tomato paste, white wine, and chicken stock. Stir on a medium heat until the mixture reaches a boil, and then return the heat to low-medium. Stir occasionally for half an hour. Roughly cut up the coriander or parsley if using; add the fresh herbs of your choice and 1 tsp of cayenne pepper.


To cook the mussels, turn the tomato sauce up to a high temperature with a lid on the pot. When it is boiling add the mussels in and replace the lid. Cook for around 3-6 minutes, ‘tossing’ them with the lid on. The mussels are done with the shells have opened.


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