Kay’s Chilli Mussels

Kay’s Chilli Mussels


Servings 6
Time Needed Prep
Ingredients 13
Difficulty Easy

Rating (click to rate)

4.2 based on 15 ratings.


  • 1500 g Fresh Black Mussels
  • 1/4 cup Olive Oil
  • 1 Brown Onion diced
  • 4 tsp Garlic crushed
  • 2 Tin Tomatoes crushed
  • 1 tsp Paprika
  • 1/2 cup White Wine
  • 1 tsp Chilli Powder
  • 2 tbsp Tomato Paste
  • 1/4 cup Black Olives pitted
  • 1 tbsp Capers
  • 1/2 cup Fish Stock
  • 2 tbsp Parsley freshly chopped

Nutrition Information

Qty per
406g serve
Qty per
Energy 349.80416666667kcalcal 86.19139040892kcalcal
Protein 36.34375gg 8.9550629857397gg
Fat (total) 5.5725gg 1.3730583246923gg
 - saturated 0.24gg 0.05913575557221gg
Carbohydrate 42.000416666667gg 10.348859891379gg
 - sugars 11.05gg 2.7227087461372gg
Dietary Fibre 7.2895833333333gg 1.7961459092636gg
Sodium 823.40125mgmg 202.88522940772mgmg

Nutritional information does not include the following ingredients: Brown onion

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Want something a bit different from ham and turkey this Christmas?  Try Chilli Mussels!

Now this is my Mum Kay’s recipe for Chilli Mussels – and they are simply scrumptious! Yes it takes a bit of time and fiddling around to make – but I promise you the end result will be totally worth it.

Serve Kay’s Chilli Mussels with chunks of French Bread Stick slathered with butter!

Choosing Mussels for Kay’s Chilli Mussells Recipe

When choosing Mussels, give them a sniff.  They should smell fresh and delicious, like the ocean.  If they smell fishy and unpleasant – don’t buy them.

Mussells shells should all be closed up tight.  Any mussells you find open when you get home, ditch them.  The mussells will open gently when being cooked in the chilli suace.


  1. Wash and scrub the mussels with a stiff brush and de-beard them.

  2. In a wok or large pot, heat the olive oil and fry off the chopped onion and garlic until soft.

  3. Add the tinned tomatoes, tomato paste, paprika, chilli powder, olives, capers, fish stock and wine and bring to the boil then reduce the heat and simmer for 30 minutes or until the sauce is reduced and thickened slightly.

  4. Stir in the cleaned mussels and put the lid on the pot. Give it a good shake every minute or so and cook for about 5 minutes or until the mussels start to open.  Once the mussels are all open, remove from the heat - discard any that won't open.

  5. Fill a noodle bowl or similar with the mussels and tomato mixture. Sprinkle with parsley and serve with crusty bread.

Recipe Hints and Tips:

  • Any leftover sauce can be frozen, but the mussels cannot be.  Seal the liquid in a ziplock bag for up to three months.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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