Mussels with Tomato and Chilli

Name: Mussels with Tomato and Chilli
Total time: 20 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 kg cleaned mussels; 3 tomatoes; 3 cloves garlic; 1 hot green chilli; 1 tbsp olive oil; 2 tbsp lemon juice; 1/2 cup fresh coriander

Mussels steamed open in a light tomato, garlic, and chilli sauce.

Cooking time: 20 min
Hands-on time: 20 min
Difficulty: Easy
Cuisine: Moroccan
Calories: 240
Contains: Shellfish

The shells opening are the doneness cue; discard any mussel that remains closed after cooking rather than forcing it open.

Before you start

Before turning on the heatBuy live, closed mussels and clean them first; discard cracked shells or any that do not close when tapped.
The twenty-minute promiseThe clock runs from the first cut to serving. There is no hidden soak or marinade and no pre-cooked ingredient unless it is clearly labeled canned or ready to eat.

Ingredients

4people

Amounts follow the number of people

For the mussels

1 kg cleaned mussels — cleaned and debearded
3 tomatoes — grated
3 cloves garlic — sliced
1 hot green chilli — chopped
1 tbsp olive oil — for cooking
2 tbsp lemon juice — to finish
1/2 cup fresh coriander — chopped

To double the recipe, use a wider pan or bowl and adjust salt, acid, and spices by tasting rather than arithmetic alone.

Equipment

Wide, heavy skillet — A hot, roomy pan keeps fish and seafood from releasing excess water.
Tongs or a flat spatula — Set it out before starting so the recipe stays within its short cooking time.

Method

Check and clean the mussels, grate the tomatoes, and slice the garlic and chilli.
5 min
You’ll know it’s ready when
The seafood surface is dry and the remaining ingredients are ready.
Tip: Drying matters more than extra heat; surface water prevents browning.
Heat the oil and cook the garlic, chilli, and tomatoes until the sauce begins to reduce.
4 min
You’ll know it’s ready when
The seasoning is a light coating that does not mask the seafood.
Tip: Salt immediately before cooking so it does not draw out moisture.
Add the mussels, cover the pan, and shake once halfway through.
6 min
You’ll know it’s ready when
Most shells are open and the meat is plump; discard any that remain closed.
Tip: Do not move the pieces constantly; contact with the pan creates color.
Lift out the opened mussels, boil the liquid for one minute to reduce, then return them.
3 min
You’ll know it’s ready when
The sauce is hot and cohesive without excess liquid from the seafood.
Tip: Once seafood is cooked, keep this step short; an extra minute can make it rubbery.
Turn off the heat, add lemon and coriander, and serve immediately.
2 min
You’ll know it’s ready when
The dish is glossy, smells fresh, and is served immediately.
Tip: Acid at the end brightens the flavor without curing the surface too early.