Mediterranean Chilli Mussels


  • 1 kg mussels
  • 2 tbs olive oil
  • 2 cloves garlic crushed
  • 2 fresh red chilli finely chopped
  • 1 red capsicum finely chopped
  • 1 green capsicum finely chopped
  • ½ cup tomato paste
  • 5 tomato chopped
  • ¼ cup lemongrass stalk chopped
  • ½ bunch coriander
  • ½ bunch parsley
  • 1 onion thinly sliced
  • 1 cup black olives
  • 1 cup water
  • 1 cup white wine


  1. Heat oil in saucepan. Add onion, garlic, capsicum and chilli. Cook for 3-4 minutes.
  2. Add mussels and wine to pot with lid on. Cook whilst shaking pan occasionally until mussel shells open.
  3. Discard any unopened shells. Add tomato, tomato paste and lemongrass. Stir it and let it cook (make sure there is a little water in there as well). Add salt and pepper.
  4. Once it’s cooked, add olives, coriander and parsley and mix.
  5. Serve with toasted focaccia drizzled with olive oil and oregano Add side of lemon.

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