Mussel Recipes

Spring Bay Mussels in tomato sauce

Spring Bay Mussels in tomato sauce

Serves: 2 as a main with pasta


  • 1kg packet Spring Bay Mussels
  • 2 tablespoons (40ml) olive oil
  • 1 small red onion, sliced
  • 2 cloves garlic, finely chopped
  • freshly ground black pepper
  • 100ml white wine
  • 1 cup (250g) of crushed tinned tomato or Italian tomato sauce
  • 100ml white wine
  • 1 teaspoon sugar (optional)
  • ¼ cup torn basil or continental parsley


  1. Heat a large heavy based pot with a tight fitting lid over a low heat.
  2. Add the olive oil then add the red onion, garlic and some freshly ground black pepper. Cook for 3 minutes or until the red onion is clear and soft.
  3. Increase the heat to medium, add the wine and tomato and cook for 6-10 minutes or until the liquid has reduced by ½ in volume. Taste the sauce and add the sugar to soften the sourness of the tomato if needed.
  4. Open the packet of mussels and pour into a colander, give them a light rinse.
  5. Pour the mussels into the boiling tomato mixture, give them a stir and then quickly put on the lid. Cook for 3 minutes or until the mussels open. Sprinkle over the parsley and serve with the cooking liquid and some boiled pasta such as; fettuccine, spaghetti or pappardelle and some crusty bread and salad.


  • Italian tomato sauce may be labeled provista sugo or passata and is available in the supermarket.
  • The mussels will open as they cook, if there are any unopened mussels, remove the open mussels from the pot with a slotted spoon and place in a serving bowl. Replace the lid and cook the rest for 1 minute longer.
  • Unopened mussels can be prized opened with a paring knife and eaten.