Mussels in a spicy tomato sauce

    45 min

    For a light meal or lovely starter, simply add mussels to simmer (until opened) in this beautiful tomato sauce with butter, olive oil, garlic, shallots, capers, Italian seasoning and crushed chilli flakes, garnished with spring onions. Serve with fresh rocket salad and crusty bread for wiping up every last bit of sauce!

    80 people made this

    Serves: 4 

    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 2 tablespoons minced garlic
    • 2 tablespoons minced shallots
    • 1 tablespoon capers
    • 700g passata
    • 1 tablespoon Italian seasoning
    • 1/2 teaspoon crushed chilli flakes
    • 450g mussels, cleaned and debearded
    • 100g chopped spring onions

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Melt butter in a frying pan over medium heat. Swirl olive oil into melted butter. Cook garlic, shallots and capers in oil and butter until shallots are translucent, about 5 minutes. Mix in passata, Italian seasoning and chilli flakes; stir until well incorporated. Cover and reduce heat to medium-low; allow to simmer for 10 minutes.
    2. Add mussels to the pan and cover tightly. Raise heat to medium high and cook until all mussels have opened, about 10 minutes. Remove from heat, garnish with chopped spring onions to serve. Discard any unopened mussels.

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    Reviews & ratings
    Average global rating:

    Reviews in English (68)


    Delicious! My husband and I made this and served it over linguine. The sauce is just awesome-capers add a touch of salt and the red pepper gives it a nice kick. I added some white wine before I put the mussels in the pot. This is a new favorite! Thanks.  -  12 Jan 2009  (Review from Allrecipes US | Canada)


    Excellent dish! I especially enjoyed dipping some toasted bread in the sauce. I didn't have capers so I substituted chopped dill pickles and it worked out great.  -  17 Dec 2007  (Review from Allrecipes US | Canada)


    These were great and absolutely delicious. I found when I made them there was not a lot of sauce, not sure if it was me or the recipe. Next time I may try to make extra sauce.  -  09 Mar 2010  (Review from Allrecipes US | Canada)