Spring Bay Mussels in tomato sauce

  • 15 mins
  • 20 mins
  • Serves 2


  • 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


Heat a large heavy based pot with a tight fitting lid over a low heat.

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.

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.

Open the packet of mussels and pour into a colander, give them a light rinse.

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.