This chilli tomato mussels dish is all done and dusted start to finish in 15 minutes.
Hard to believe… but true. A couple of minutes to chop onion, garlic, chilli and parsley. A couple of minutes to heat up the pot, five minutes to simmer the tomatoes, five minutes to cook the mussels, top with parsley and serve.
For me, chilli mussels are total comfort food. I eat them and am transported back to my mothers kitchen in Perth. There is something about dipping toasted bread into the tomato chilli seafood broth after all the mussels have been eaten that is just so wonderful. Fighting with dad for the last piece of toasted bread, little drip of sauce down the chin. And afterwards? Extreme satisfaction.
I was working through all the ingredients in my head as I remember the dish and I thought I must be missing something. The ingredients and recipe were far too simple to create such spectacular flavour.
So I did what any self respecting Italian girl would do, and I rang my mother for confirmation. She walked me through the recipe and I didn’t even need a pen to write it down the recipe, because it is literally that simple.
It is great to be able to share this family recipe for chilli tomato mussels with you so that you too can quickly knock up an extremely satisfying bowl of these wonderful mussels.
Cozze Pomodoro e Peperoncino (Chilli Tomato Mussels)
Serves 2 (or 4 as an entree)
2 tablespoons chilli olive oil (or normal olive oil)
1 onion, finely chopped
2 cloves garlic, finely chopped
1 birds eye chilli, thinly sliced
400g tin chopped tomatoes
1kg mussels, bearded and ready to cook
1 cup dry white wine
handful continental parsley, roughly chopped
In a saucepan heat olive oil over medium high heat. Add onion, garlic and chilli and sauté until onions are translucent. Add chopped tomatoes and simmer for five minutes.
Add the mussels and white wine and stir till well combined. Add lid to saucepan and simmer for five minutes, tossing the pot a couple of times during that time to move the mussels around.
Add chopped parsley and stir, then serve with the pan juices and a few slices of toasted crusty Italian bread.