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    Freshly Cooked Mussels with Garlicky Tomatoes

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    Freshly Cooked Mussels with Garlicky Tomatoes

    Enjoy the succulent, sweet flavour of fresh mussels, bathed in a rich tomato and garlic sauce. You’ll find them surprisingly quick and simple to prepare.

    • Milk Free
    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4 as a starter


    • 1kg bag fresh rope-grown mussels, from the fish service counter
    • 4 tbsp olive oil
    • 3 plump cloves garlic, crushed
    • 3 tbsp sun-dried tomato puée
    • 450g classic vine tomatoes, chopped
    • 1 tsp fresh lemon thyme leaves, roughly chopped


    1. Wash the mussels in a colander, under cold running water, scraping off any barnacles. Pull away the 'beards' and discard any broken shells. Tap any open shells against the side of the sink and discard those that don’t close immediately.
    2. Warm the oil in a large saucepan and fry the garlic for 30 seconds. Add the sun-dried tomato purée and 4 tablespoons cold water.
    3. Add the chopped tomatoes and half the thyme to the pan with plenty of black pepper and a little salt. Bring to the boil and cook for a few minutes until the tomatoes have softened slightly.
    4. Add the mussels, cover with a lid and cook for about 5 minutes, shaking the pan frequently, until the mussels have opened (discard any that remain closed).
    5. Serve in shallow serving bowls, topped with the remaining thyme, and a side serving of warmed ciabatta bread.

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    Cook's tips

    To vary the flavour, use chopped fresh parsley or dill instead of thyme, and add a splash of white wine with the sun-dried tomato purée.

    Drinks recommendation

    Muscadet has great richness and length of flavours, making it a good match for this dish.


    Average user rating

    4 stars