Ingredients

How to make it

  • In a large pot with a lid, heat the oil over a medium heat.
  • Add garlic, onion, garlic and chilli and cook for about a minute.
  • Add the mussels and wine and replace the lid on the pot and cook for two minutes.
  • Add the tomato (with the juice), the quartered lemon and stir well before replacing the lid.
  • Cook on a high heat for two minutes
  • Add spring onions and cook until the shells are open (1-3 minutes)
  • Remove from the heat and sprinkle with basil
  • Serve into bowls (be sure to add some of the juice from the bottom of the pot) along side some bread
  • Remember that you should throw away any of the mussels that haven't opened rather than trying to pry open.
  • I'll have to take a photo next time I make these and upload.

Reviews & Comments 4

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    " It was excellent "
    Lynnjaj ate it and said...
    Yummy! Thanks my daughter and I loved this
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  • keni 4 years ago
    We don't get mussles here, often, but next time I can get 'em, this is the recipe I'll do! Thank you. :)
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  • kochhexe 4 years ago
    thanky for sharing - reminds me of mine - especially the part with the slurps of wine :-)
    i love to cook with wine - sometimes I even put it into the food*g*
    I use our German black-shelled ones - the lovely big New Zealand mussels I cannot get fresh - only frozen - and I do not like frozen mussels*sigh* Lucky you to get them fresh
    greetings from germany-Renate
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  • FavoriteFixins 4 years ago
    Very familiar with handling/cooking mussels! Where I come from on L.I. they are plentiful!
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  • gourmetana 4 years ago
    I love mussels and often cook them at home. My favorites come from New Zealand! They are so big and delicious! The catch is I can only buy them freezed since I live on the other half of the world :))) Great post! Will try your recipe next time I buy those babies.
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