Mussels cooked in chilli, garlic, tomato & white wine

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1 kg of Mussels

1 Chilli (seeds removed)

2 Cloves of Garlic

1 Medium Onion

300g Chopped Tomatoes (tinned are fine to use)

1 Teaspoon of chopped tarragon

1 Teaspoon chopped thyme

1 Teaspoon of smoked paprika

1 Teaspoon of sugar

1 Teaspoon sherry vinegar

150ml White Wine

Salt & pepper to taste

Lemon to garnish



  • First make the tomato sauce by sweating the onions in a little oil on a medium heat with the thyme until soft.
  • Add the paprika, sugar, sherry vinegar and cook until the vinegar has completely evaporated.
  • Add the tomatoes and bring to a simmer. Cook for five minutes and then put to one side.
  • Finely chop the garlic & chilli and add to a cold wide bottom pot with a little oil and place on a medium heat.
  • When the chilli & garlic start to sizzle, add the mussels, white wine & tomato sauce.
  • Cook with a lid on top until all mussels are open. Discard any mussels that don’t open.
  • Finish with the chopped tarragon, salt and pepper. Serve with a slice of lemon and enjoy!


Chef tip from Andrew Lawlor: 

To guarantee the freshness of your mussels, ensure the shells are closed before cooking.

Chef Andrew Lawlor of Le Plancha



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