Mussels Steamed With Chilli, White Wine And Tomato

February 25, 2011

Mussels Steamed With Chilli, White Wine And Tomato

Recipe by chef Eugenio Maiale of Omerta and A Tavola in Darlinghurst.

Omerta and A Tavola are just two of the amazing restaurants serving their signature dishes at the Taste of Sydney festival taking place in Centennial Park from 10-13 March 2011. We’ve got 10 double passes to Taste of Sydney to give away – enter here!

Serves 4


2 tablespoons olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

2 small red chillies, deseeded, finely chopped

1 tablespoon tomato passata

1kg tomatoes, finely chopped

1 lemon, rind finely grated, juiced

2 teaspoons caster sugar

1/2 cup dry white wine

1.5kg mussels, beards removed (see note)

1/2 cup flat-leaf parsley leaves, roughly chopped

Crusty bread, to serve


Heat oil in a large, deep saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring, for 3 minutes or until onion is soft. Add tomato passata and cook for 1 minute.

Add tomato, lemon rind, lemon juice, sugar and wine to pan. Stir until well combined. Increase heat to high. Bring sauce to the boil. Reduce heat to medium. Simmer, uncovered, for 8 to 10 minutes or until thick. Season with salt and pepper.

Add mussels to sauce. Cover and cook, shaking pan occasionally, for 3 to 5 minutes or until mussel shells open. Ladle sauce and mussels into bowls. Sprinkle with parsley. Serve with bread.


To remove mussel beards

Step 1: place mussels in a large bowl. Cover with cold water. Scrub with scourer to remove grit from shells.

Step 2: Remove mussels, one at a time, hold in one had. Using free hand, grab the beard (clump of hairs) and sharply tug down to remove. Transfer cleaned mussel shells to a fresh bowl of water.

For more information and to book tickets go to or phone Ticketek on 132 849.

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