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    Puglian-style mussels with tomatoes, chilli and courgette

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    Puglian-style mussels with tomatoes, chilli and courgette

    • Gluten Free
    • Preparation time: 25 minutes
    • Cooking time: 30 minutes
    • Total time: 55 minutes

    Serves: 4


    3 tbsp olive oil
    2 courgettes, quartered and thinly sliced
    3 garlic cloves, thinly sliced
    1 tsp chilli flakes
    400g vine-ripened cherry tomatoes, halved
    125ml dry white wine
    1kg Waitrose MSC fresh Scottish rope grown mussels, scrubbed and
    de-bearded, open shells discarded
    2 tbsp single cream
    handful chopped flat-leaf parsley
    few basil leaves, to serve


    1. Heat 1 tbsp oil in a large frying pan and fry the courgettes and ½ the garlic until golden and crisp – about 10-12 minutes; set aside.

    2. Heat another 1 tbsp oil in a large saucepan over a low heat. Add the remaining garlic and fry for 1 minute. Add the chilli flakes and tomatoes, then season. Simmer for 8-10 minutes, until the sauce has thickened.

    3. Meanwhile, in a separate large saucepan, heat the remaining 1 tbsp oil, then add the wine and mussels. Cover and cook, shaking the pan occasionally, until the mussels open – about 3-4 minutes. Strain the mussel liquid into the tomato mixture.

    4. Remove half the mussels from their shells (discarding the shells and any unopened ones) and add to the tomato sauce along with the unshelled mussels. Gently heat, stirring through the cream and chopped parsley. Divide between 4 warm bowls and scatter with the fried courgettes and a few basil leaves.


    Cooks tip
    Mussels are best cooked quickly – steaming in a broth keeps them juicy. Cook just until the shells open: any longer and they can become chewy. Be sure to discard any shells that don’t open

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    This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue


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