Chilli Mussels on our Ponto Dinnerware

  • Ingredients
  • Method
Servings: 2 Prep: 20 minutesCook: 15 minutes

Incorporate seasonal produce into your meals this spring for full-flavoured taste. This recipe uses ripe tomatoes alongside the fresh seasonings of garlic, coriander and chilli to bring the mussels to life.

Chilli Mussels
  • 3 ripe tomatoes
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 shallot, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 cup dry white wine
  • 1 tsp tomato paste
  • Pinch of sugar
  • 1kg cleaned mussels
  • Small handful of fresh coriander
  • Fresh crusty white bread, to serve

1. Place tomatoes in a heatproof bowl and cover with boiling water. Let stand for 3 minutes before draining and peeling. Quarter tomatoes and deseed using a spoon, then roughly chop.

2. Heat the oil in a large saucepan. Add in the garlic, shallot and chilli, gently frying for 3 minutes until softened. Pour in the wine and add the tomatoes, tomato paste and sugar. Stir and leave to simmer for 2 minutes.

3. Add the mussels to the pan, stirring well to coat. Cover tightly with lid and leave to steam for 4 minutes, agitating the pan halfway through, until the shells have opened.

4. Remove any shells that remain shut, top with fresh coriander and serve in the Maxwell & Williams Ponto bowl with slices of fresh bread on the side.
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