Dinner
Mussels in herby tomato sauce
Mussels in a fragrant tomato sauce
- Ready in 25 min
- 271 kcal
Suits: Balanced, Mediterranean
Per serving
- kcal
- 271
- Protein
- 29 g
- Carbs
- 14 g
- Fat
- 12 g
Ingredients
- 220 g mussels
- 230 g tomatoes
- 7 g garlic
- 10 g parsley
- 8 ml olive oil
Method
- Scrub the mussels under cold running water and pull off the beards. Throw away any with broken shells and any open ones that don't close when tapped firmly. The weight shown is shelled weight, so buy about three times as much in their shells.
- Finely chop the garlic, chop the tomatoes and roughly chop the parsley.
- Heat the olive oil in a large saucepan with a lid over a medium heat. Add the garlic and cook for 30 seconds without letting it brown.
- Add the tomatoes, season with black pepper and simmer for 8–10 minutes until the sauce thickens slightly.
- Turn up the heat, add the mussels, cover and cook for 4–5 minutes, shaking the pan once or twice, until the shells have opened. Throw away any that stay closed.
- Stir in the parsley and serve straight away, with the sauce spooned over the mussels.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens