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Chilli Mussels on our Ponto Dinnerware

Servings: 2. |  Prep: 20 mins. | Cook: 15 mins.

ncorporate 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
  • shallot, finely chopped
  • 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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