Alive and Cooking

Eden Mussels

Send to a friend send to a friend! print print recipe


(Serves 4)
2kg mussels
3 vine-ripened tomatoes
½ red capsicum
½ green capsicum
½ Spanish onion
2-3 cloves of garlic, finely chopped
4 Kipfler potatoes
½ -1 tsp paprika
Splash red wine
3 sun-dried tomatoes
2 tbsp Pizza Paste
Splash soy sauce
Splash of olive oil
Salt & pepper
2 litres of water


In a pot, bring the water to a boil. Drop in the tomatoes for 10 seconds and then remove, peel and roughly chop. (Keep water for later use).

In a hot wok, splash olive oil and fry the capsicum, onion, garlic, potato and paprika until softened.

Add the sun dried tomatoes and a splash of red wine and allow the alcohol to burn off.

Add 1.2 litres of the boiled tomato water to the wok and allow to simmer for 10 minutes.

Toss the mussels, tomatoes, soy sauce and pizza paste into the wok and cook for 3-5 minutes. Season with salt and pepper.

Stir through the basil and serve with some crusty bread.

Eden Mussels