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
- Clean the mussels carefully and wash shells to remove grit, discarding any open shells.
- 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.
- 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.
- Carefully add the mussels to the sauce and place the lid on tightly.
- 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.
- 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
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- Carbs n/a
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- Salt n/a