Jump to Main ContentJump to Primary Navigation
Top

Recipe: Braised mussels with tomato, chilli and olives

italianfood-rt.jpg

Kickstart the new year with a spicy seafood dish. Quick, fresh and bursting with colour; it’ll be the easiest resolution you’ve ever made.

Kcal: 516

Fat: 38.4g

Sat fat: 5.7g

Ingredients (serves 6):

  • 200ml olive oil
  • 1 garlic clove, thinly sliced
  • Chopped red chilli to taste
  • 400ml tomato purée
  • 200ml white wine
  • Pinch of chopped oregano
  • Salt and pepper
  • 1kg mussels
  • 15g chopped flat-leaf parsley
  • Handful of basil leaves
  • 100g black olives, pitted

Step 1: Heat the olive oil in a heavy-based saucepan and sauté the garlic and chilli until lightly softened.

Step 2: Add the tomato purée, wine and oregano and season with salt and pepper. Add the mussels and cover with a lid.

Step 3: Cook for 3 minutes, shaking the pan occasionally, until the mussels open.

Step 4: Scatter with the herbs and olives and serve immediately.

Adapted from Italian Food Safari by Maeve O’Meara with Guy Grossi (£20, Hardie Grant), out 10 February in paperback

Related

main-pic-rt.jpg

Recipe: Pork and cashew stir-fry

recipe-rt.jpg

Recipe: Peppers stuffed with pasta

muffin-rt.jpg

Recipe: Lemon poppyseed muffins

Comments

Latest...

Oreo peanut butter ice cream sandwiches are now available in the UK

This is not a drill

by Kayleigh Dray
20 Apr 2017

Unicorn frappuccinos have landed and people are going wild for them

If you thought the unicorn food trend had reached its peak, think again.

19 Apr 2017

How to unlock the hidden health benefits of a cup of tea

And it only takes 30 seconds

by Sarah Biddlecombe
12 Apr 2017

Great British Bake Off could have looked very different

GBBO dream or a Kitchen Nightmare? (Sorry.)

by Amy Swales
12 Apr 2017

5 luxury grilled cheese sandwich recipes guaranteed to melt your heart

From an upgrade on the classic tuna melt to a sweet peach toastie

12 Apr 2017

This is the best way to enhance the flavour of your cup of coffee

Salt is the new sugar.

by Hayley Spencer
11 Apr 2017

Astonishingly lifelike succulent cakes are here to blow your mind

Kill it with your mouth

by Anna Pollitt
11 Apr 2017

How to make a grown-up Creme Egg cocktail

We’ll never turn down a boozy version of our favourite food

by Amy Swales
11 Apr 2017

Fromage fans, get ready: London’s first cheese bus is coming

All aboard the cheese bus…

by Kayleigh Dray
10 Apr 2017

Three of the world's best restaurants are in London

Get booking now

by Sarah Biddlecombe
07 Apr 2017