“This is a Mediterranean style delicious starter. You could serve it some crunchy bread croutons or with just plain, crusty bread.”
1hr 15mins

Ingredients Nutrition


  1. First of all to make the tomato sauce, start off by skinning the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave it for a minute, then drain and slip the skin off.
  2. Cut them in half and remove the seeds and chop the pulps.
  3. Heat oil over medium heat and add the garlic and saute for a minute or 2 then add in the tomato pulp and season with salt and pepper.
  4. Let it simmer gently until the sauce has reduced and thickened for about 45-60 minutes stirring occasionally.
  5. Towards the end of cooking time, add in the basil leaves, give it one good stir and take it off heat.
  6. To clean the mussels, tip the mussels into a sinkful of cold water and, using a brush, give each one a scrub and pull off the little hairy beards.
  7. Discard any broken mussels and, if there are any still open, give them a sharp tap with a knife to see if they close - if they don't respond, throw them away.
  8. When all the mussels are clean, swirl them around in more cold water to get rid of any last remaining bits of grit.
  9. In a deep cooking pot, saute the garlic in oil then add in the tomato sauce, stock and chopped parsley and bring it to boil.
  10. Add in the mussels and cook the mussels till they are open completely discarding any mussels that do not open - this should take about 5-8 minutes.
  11. Give it a good stir and remove from heat.
  12. Serve immediately garnished with parsley.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a