We want you to have a great experience on our website.

To give you the best online experience, we've added a bunch of new features to our website. Unfortunately, because you're viewing it on an old browser, Internet Explorer, you can't make the most of them. But that’s easy to fix – click here for tips on updating your browser.

Upgrade your browser
Serves 4

Ingredients

  • 400g can Select diced tomatoes
  • 1 large pinch chilli flakes
  • ½ tsp paprika
  • 1 clove garlic, finely chopped
  • 1 cup white wine
  • 32 live mussels, well scrubbed and de-bearded
  • salt
  • freshly ground black pepper
  • 3 Tbsp chopped parsley
Buy these ingredients now

Method

Put the tomatoes, chilli, paprika, garlic and sugar into a food processor and mix until blended. Set aside.

Put a large saucepan over moderate heat and add the wine. Bring to the boil and add the mussels. Cover and boil until the mussels open, removing them as they do, so they don’t overcook and become tough and chewy.

Add the reserved tomato mixture to the pan and boil until reduced and thick.

Add the mussels back to the saucepan and mix well, coating the mussels with sauce.

Taste and season with salt and pepper, but be careful with the salt as the mussels are already salty.

Serve in large bowls, sprinkled with parsley.

Tips

Loading the player...

How Chop Herbs

Serves 4

Ingredients

  • 400g can Select diced tomatoes
  • 1 large pinch chilli flakes
  • ½ tsp paprika
  • 1 clove garlic, finely chopped
  • 1 cup white wine
  • 32 live mussels, well scrubbed and de-bearded
  • salt
  • freshly ground black pepper
  • 3 Tbsp chopped parsley
Buy these ingredients now

Related Recipes