Garlic, dried chilli and white wine make a classic sauce for this enticing mussel pasta dish.


  • For the tomato sauce

  • 2 tbsp olive oil

  • 2 garlic cloves, peeled and cut into slivers

  • 1 banana shallot, finely chopped

  • Handful fresh basil

  • 800g / 1lb 12oz tin peeled plum tomatoes

  • sea salt and ground black pepper

  • For the mussels

  • 300g / 11oz mussels

  • ½ banana shallot, finely diced

  • ½ garlic clove, finely chopped

  • ½ glass white wine

  • Handful chopped oregano

  • 1 red chilli, finely diced

  • Squeeze lemon

  • Cooked spaghetti or linguine (you will need 150g per person)


  • For the tomato sauce:

  • 1.

    Heat the oil in a large pan and gently fry the garlic and the shallot until light brown. Add a few basil leaves and then add the tomatoes. Stir and cook gently for 30-40 minutes until reduced into a thick sauce. Season with salt and pepper, and add the remaining basil.

  • For the mussels:

  • 1.

    Heat a heavy bottomed pan. Place the mussels, shallots, garlic and white wine in the pan. Place a lid on top and cook for 2-3 minutes until shells are opened.

  • 2.

    Remove the mussels from the pan and reduce the remaining liquor by two thirds.

  • 3.

    Add the tomato sauce and simmer. Then add the oregano and parsley. Add the mussels into the sauce, adjust seasoning if necessary and place sauce with some spaghetti or similar.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings