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

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