Mussels with tomato

Enjoyable Mussels with tomato, garlic & oregano Recipe

Flex your culinary muscles with this easy, low-fat and aromatic shellfish classic.
Mussels with tomato, garlic & oregano
Prep Time : 0:10 | Cook Time : 0:20 | Total Time : 0:30 | Serving : 4 person.


  • 4 large vine-ripened tomatoes, finely chopped

  • 2 garlic cloves, thinly sliced

  • 1 fresh long red chilli, deseeded, finely chopped

  • 2 tablespoons chopped fresh continental parsley

  • 1 tablespoon fresh oregano leaves

  • 100ml white wine

  • 1.5kg black mussels, scrubbed, debearded

  • 4 slices sourdough or crusty bread

  • Fresh continental parsley, extra, to serve

  • Baby rocket leaves, to serve


  • Step 1

    Preheat a barbecue grill or chargrill on high. Combine the tomato, garlic, chilli, parsley, oregano and wine in a large bowl. Season with pepper.

  • Step 2

    Cut four 50cm-long pieces of foil and non-stick baking paper. Place 1 piece of baking paper on top of 1 piece of foil. Place one-quarter of the mussels in the centre of the baking paper. Spoon one-quarter of the tomato mixture over the mussels. Fold in the sides of the foil and secure to enclose filling. Repeat with remaining baking paper, foil, mussels and tomato mixture to make 4 parcels.

  • Step 3

    Place the bread on the grill and cook for 2-3 minutes each side or until charred. Set aside. Add parcels to the grill and cook for 5-10 minutes or until the mussels open. Discard any unopened mussels.

  • Step 4

    Place the parcels on serving plates and sprinkle with extra parsley. Serve with chargrilled bread and rocket leaves.

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