Steamed Mussels in a Tomato and Basil Broth
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 500g carton tomato passata
  • Small bunch of fresh basil (finely chopped) (plus a few extra leaves for garnish)
  • Juice of half a lemon
  • 200ml white wine
  • 200ml vegetable stock
  • 1 onion (peeled and finely diced)
  • 4 cloves garlic (peeled and 1 left whole and the other 3 crushed)
  • 1kg fresh mussels
  • 4 ciabatta slices
  • 1 tspn dried chilli flakes
  • Salt/ black pepper
  • Olive oil
  1. Heat 1 tbspn olive in a large/ deep pan. Add the onions and crushed garlic to the pan with a pinch of salt and cook on a gentle heat for around 3 - 4 minutes.
  2. Pour in the passata and then mix in the lemon juice, black pepper and chilli flakes. Pour in the wine and stock and leave to gently simmer for a couple of minutes.
  3. Stir in the basil and then add the mussels. Place a lid on the pan and turn to a medium/ high heat. Leave the mussels to cook for around 8- 10 minutes or until their shells have opened up.
  4. While the mussels are steaming heat a griddle pan. Rub the clove garlic on each side of the ciabatta slices and then add to the pan. Griddle on each side for 1 - 2 minutes on a high heat.
  5. Take the mussels off the heat and give them a stir and season with a bit more black pepper. Spoon the mussels in a serving bowl with plenty of the tomato broth. Garnish with some fresh basil leaves.
  6. Serve with the bread and some lemon wedges on the side.
Recipe by A Modern Rose at