• Mussels in chilli tomato sauce

    The beautiful flavour of fresh mussels is showcased in this spicy tomato sauce. Serve with crusty bread to mop up the plate.


    Dr Jenna Macchiochi's nutrition notes:

    "Mussels are one of the most well-rounded foods to include in your diet, high in zinc, iron and other minerals, vitamins A and B12. A fantastic source of protein, high in nutrients yet low in calories - and low in saturated (bad) fat yet rich in essential omega-3 fats. In this dish they are paired with flavours from the Mediterranean including tomatoes, which when cooked, release their anti-cancer phytonutrient lycopene, and garlic-rich in allicin a great antibacterial phytonutrient to help us stay well in winter."


      Link to full recipe

      (courtesy of Taste Magazine)


      DON'T MISS...

      Our Tomato & Chilli Mussels Recipe Kit - on sale now in our online shop - including all the ingredients for this classic recipe.


      Cooking style
      Preparation: Easy
      • Provenance

        Our mussels are from Westcountry mussels who supply high-welfare, farmed and rope-grown in St. Austell Bay in Cornwall. These mussels are grown in the highest-grade clean ocean waters, providing the very best quality mussels available. More details

      • How to store mussels

        Live mussels should be stored in open containers in the fridge, loosely covered with clean, damp paper towels or cloths to prevent them from drying out. The optimum storage temperature is 4-8°C. Temperatures of 1°C or lower (especially freezing temperatures less than 0°C) can kill shellfish.


        Do not store mussels:

        In airtight containers (boxes or bags) because they need to breathe

        In water or directly on ice since the fresh water may drown them



        Discard any mussels with broken or cracked shells

        Discard any mussels if the shells are open and do not close when you tap them - live shellfish will "clam up" if their shells are tapped

      • How to clean, prepare and cook mussels

        Link to video (courtesy of bbcgoodfood.com)