Mussels with Tomato & Chilli Sauce

You sometimes you just REALLY REALLY fancy something?  That’s how I was yesterday.  It’s been ages since I’ve had mussels.  We went through a phase of always having them, but somewhere along the line we fell out of the habit.  I think it was when we came back from holiday after living on king prawns and dorada.

SO when Mr. Aimee texted saying he fancied Italian for dinner I willingly leapt in the car with fatso and headed to the supermarket.

Mussels with Tomato & Chilli Sauce
Serves 2
Yummy Seafood
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  1. 1 punnet of cherry tomatoes – halved
  2. Garlic Clove finely chopped/Lazy Garlic – 1tsp
  3. Olive Oil
  4. Dried Chillies
  5. 2 glasses of white wine
  6. As many mussels as you can handle (I think we went for about 1kg *cough*)
  7. 4 nests of Tagliatelle
  1. Heat a good glug of olive oil in the frying pan, then add the garlic and a good pinch of dried chillis.
  2. Cook for about 1 minute before adding the cherry tomatoes – cover and cook for about 5 minutes, then add the white wine.
  3. Bring to boil then lower the heat to simmering, cover (I’ve had to cheat and use a chopping board as I have no lid for my frying pan), and leave to simmer for about 20ish minutes, stiring every now and then – you’ll know it’s going ok as long as the tomatoes soften into a sauce.
  4. Pre-heat the oven and heat a pan of salted water on the hob then add the pasta (and put the garlic bread in the oven).
  5. At this point stir in the mussels* simmer until cooked through.
  6. Stir in the pasta and serve.
Aimee Horton

Tasty Tuesdays on


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