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Tony's favourite recipes

Steamed Chilli Mussels
Time:- 30 mins Servings: 6 Source from: Taken from the Daily Express 'Saturday' magazine on 30/04/2006 - sourced from Antony Worrall Thompson


2 fresh red chillies
6 ripe tomatoes
30ml / 2 tbsp peanut oil
2 garlic cloves, crushed
2 shallots, finely chopped
l.lkg / 2½lb fresh mussels
30ml / 2 tbsp white wine
30ml / 2 tbsp chopped fresh parsley,
to garnish
French bread, to serve


1 Seed and roughly chop the fresh chillies. Roughly chop the tomatoes.

2 Heat the oil in a large, heavy-based saucepan and saute the garlic and shallots over a low heat until soft and translucent.

3 Stir in the chillies and tomatoes and simmer for 10 minutes.

4 Meanwhile, debeard and scrub the mussels. Discard any that do not close when sharply tapped with the back of a knife.

5 Add the mussels and wine to the pan, cover and cook for 5 minutes, until the mussels have opened. Discard any that remain closed. Scatter over the parsley and serve with French bread.

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