Mussels in Spicy Olive and Tomato Sauce

A recipe from Jane Devonshire: I love mussels when in season, they are affordable, plentiful and so very easy to cook. These mussels can be tossed through pasta to make a meal or just served with lots of lovely ciabatta bread. This recipe is made from store cupboard ingredients and can be prepared in less than 20 minutes - perfect for a quick mid-week supper. You will need a large heavy bottomed pan with a lid. This recipe will feed 4-6 people.

  • Dish Type: Recipe
  • Serves: 2
  • Preparation time: 20 mins
  • Cooking time: 20 mins
  • Difficulty: Easy
  • Cuisine type: mediterranean


1kg rope grown Cornish mussels 400gm tin of chopped tomatoes 25gm chopped black pitted olives in brine from a jar 100ml olive brine from the jar 10gm chopped fresh thyme 3-4 cloves of finely chopped garlic 1 red chilli finely chopped Good splash of olive oil


1 Clean the mussels carefully and wash shells to remove grit, discarding any open shells. 2 Place the chopped garlic, chilli, thyme with a good splash of olive oil in the pan and gently sauté for a couple of minutes until the garlic and chilli are lightly cooked and the oil is flavoured. 3 Add the chopped olives, brine from the jar and the chopped tomatoes to the pan and simmer for 5-6 minutes until the sauce is thick, shiny and bubbling. 4 Carefully add the mussels to the sauce and place the lid on tightly. 5 Turn the heat up and gently agitate (shake) the pan. Once the mussels are opened (about 2 minutes) remove from the heat. Don't overcook! They cook really quickly. 6 Gently fold the sauce through so the mussels are completely coated, sprinkle with a little chopped thyme and serve immediately with bread or toss through cooked pasta for a more substantial meal.

Nutrition per serving

  • Per Serving n/a
  • Fat n/a
  • Saturates n/a
  • Carbs n/a
  • Sugars n/a
  • Protein n/a
  • Salt n/a