Recipes by Kristin Riley

Mussels in a Tomato Caper Sauce

Mussels in a Tomato Caper Sauce

This is my most favourite Mussel recipe ever.

My favourite mussel recipe.

This is a great light meal when served with some fresh french bread and a garden salad.

Mussels in a Tomato Caper Sauce
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 minced shallots
  • 2 cloves crushed garlic
  • 2 tablespoons capers
  • 2 cans of tomatoes and juice, 398 ml each
  • 1 tablespoon oregano
  • 1 teaspoon sea salt
  • 1 pound mussels, cleaned and debearded
  • freshly chopped parsley
  1. Melt butter in a skillet over medium heat. Swirl olive oil into melted butter. Cook garlic, shallots, and capers in oil and butter until shallots are translucent, about 5 minutes. Mix in tomato sauce, salt and oregano.
  2. Cover and reduce heat to medium-low; allow to simmer for 10 minutes.
  3. Add mussels to the pan and cover tightly. Raise heat to medium-high and cook until all mussels have opened, about 10 minutes.
  4. Remove from heat, garnish with chopped fresh parsley to serve. Discard any unopened mussels.


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