Mussels in tomato and chilli sauce

You need a high heat under a dish with a lid that seals the cooking vessel so the mussels steam. The baking dishes on quality modern barbecues like Everdure are perfect for cooking mussels, clams and pippies.

Serves:

6
Prep Time:

15 min
Marinating Time:

--
Cooking Time:

5 min
Primary Ingredient:

Seafood
Type of Meal:

Main

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Ingredients

2	Kg	Black Mussels	beards removed, open shells discarded
4	Whole	Tomatoes	very ripe, finely chopped
2	Clove(s)	Garlic	peeled and finely chopped or crushed
1	Whole	Onion(s)	small, peeled and finely diced
3	Tbsp	Olive Oil
2	Whole	Green Chilli	medium finely slice (seeds left in for more heat)
12	Whole	Flat leaf parsley	finely sliced
12	Leaves	Fresh Basil	very finely sliced

Directions

Soften the garlic and onion in the oil in a pot large enough to hold the mussels.

Add the tomatoes and chillies and cook gently for about ten minutes until the tomatoes have broken down

Turn the heat to high and add the mussels, placing the lid on the pot immediately.

Cook for five minutes, shaking occasionally.

Check that they have opened and cook for a minute or two more if most have not.

Add the fresh herbs and black pepper.

Serve immediately with crusty bread, discarding any unopened mussels.