Garlic mussels with tomato (Serves 2)

June 9, 2017

I’ve made this as a starter in the past; however I have been known to eat a double portion on them lazy evenings where the day has been so busy and I just don’t want to waste time fussing over making something. Not only is it a real quick dish to make, but its also cheap. Serve this with fresh crusty bread. I've served it here with homemade sun-dried tomato bread.



  • 1 x pack of garlic & shallot rope caught mussels (I use M&S)

  • ½ x red onion (chopped finely)

  • 1 x anchovy

  • 1 x garlic clove (crushed)

  • 1 x beef tomato (finely chopped)

  • Pinch of chilli flakes

  • Sprig of parsley

  • Salt & pepper to taste


  1. In a large pot, heat some oil and add the onions, garlic, anchovy, chilli flakes, and cook until soft, but do not brown

  2. Add the beef tomato and cook until it softens

  3. Add the mussels, stir and cook with the lid on the pan for 8 minutes

  4. Shake the pan so that the muscles are continually coated with juices

  5. When ready, plate up in a bowl and sprinkle some parsley on top

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