Mussels with tomato and a hint of white wine


  • 2kg whole raw mussels
  • 1 bunch spring onions, sliced
  • 80g olive oil
  • 1 onion, diced
  • 4 garlic cloves, peeled and chopped
  • 1 cup tomato puree
  • 1 red pepper, thinly sliced
  • 1 punnet cherry tomatoes
  • ½ glass white wine
  • herbs: dill, chives
  • salt, pepper to taste


  1. Clean the mussels with a brush so there are no beards or strings attached.
  2. In a heavy bottomed pot heat the oil and fry the onions and garlic until soft and glossy.
  3. Add the celery and red pepper and sauté for about 2 minutes.
  4. Add the mussels and stir. Drizzle with the white wine and add the tomato puree, cherry tomatoes and salt and pepper.
  5. Drizzle some spring onion.
  6. Cover with a lid and steam for about 3 minutes.
  7. Discard any unopened mussels.
  8. For the garnish, slice a baguette at an angle into long slices and toast on both sides with some olive oil on a griddled frying pan(this can be done before-hand)
  9. Garnish the mussels with the bruschetta, fresh chives and dill sprigs