Cooking at Home
Mussels in Spicy Tomato Sauce


  • 2 tablespoons (40mL) rice bran or peanut oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon (20mL) tomato paste
  • 1 tablespoon (20mL) Kikkoman Sweet Chilli, Ginger & Soy Marinade & Stir Fry Sauce
  • 2x 400g can crushed Italian-style tomatoes
  • Finely grated rind and juice of 1 lemon
  • 2 teaspoons caster sugar
  • 1 teaspoon salt
  • 1/2 cup (125mL) dry white wine
  • 1.5kg mussels, beards removed
  • 1/2 cup flat-leaf parsley leaves, roughly chopped
  • Crusty bread, to serve
Cook time
Prep time

Mussels in Spicy Tomato Sauce


  1. Heat oil in a large deep saucepan over low-medium heat. Add onion and garlic. Cook stirring for about 3 minutes or until onion is soft, taking care not to burn. Add tomato paste and stir into onion mixture.
  2. Add Sweet Chilli, Ginger & Soy Marinade and Sauce, tomatoes, lemon rind and juice, caster sugar and wine. Simmer, uncovered for 8-10 minutes or until slightly thickened.
  3. Add mussels to sauce. Cover and cook, shaking pan occasionally, until mussels open. Discard any mussels not open.
  4. Ladle sauce and mussels into bowls. Sprinkle with parsley. Serve with crusty bread.
Print this recipe