Shellfish Recipes

Tommy's Mussel Pasta

Prep time: 35 mins | Cook time: 10 mins | Serves: 4


  • 1 can chopped or whole tomatoes
  • 3 garlic cloves nicely crushed
  • 1 shallot, chopped or a small onion
  • 1 glass of white wine for you, another for the dish
  • 1 kilo mussels
  • Good splash of extra-virgin olive oil
  • A pinch of chilli flakes
  • 2 teaspoons chopped fresh thyme
  • Pinch sugar
  • Salt to taste
  • Pasta to serve 3-4
  • A large handful of chopped flat leaf parsley


  1. Give your mussels a good rinse in cold water.
  2. Squeeze each mussel closed and leave on the side for 2 minutes discarding any that have not slightly reopened after 2 mins and those with broken shells. Don't worry, these packs are overstocked to allow for the odd discard
  3. Mash your tomatoes and set aside
  4. Start heating a large pot of water on the hob for the pasta
  5. Combine your garlic, shallot with white wine in another pan, pop on a lid and bring to the boil
  6. Once boiling, turn down the heat and add your juicy mussels
  7. Cover and cook for 2-4 mins, shaking pan from time to time or until mussels open up. Using tongs remove from the broth and place the mussels into a bowl. Discard any that do not open and set aside a your pan of juicy mussel broth for later
  8. Leave your mussels to cool in their bowl then remove from their shells
  9. Start cooking your pasta
  10. Heat your olive oil over medium heat in a pan and add your chilli flakes. Gently cook for less than a minute then add your tomatoes, thyme and sugar
  11. Turn heat up, stir regularly and cook for a further 5 minutes
  12. Add a good splash of your mussel broth and stir till it simmers
  13. Add any salt to taste and tip your bowl of mussels into your tommy sauce and cover to keep warm
  14. Drain and serve your cooked pasta with the tomato mussels sauce and add plenty of parsley to serve, enjoy!
Fancy fresh deliveries to your inbox?
Sign up to our bi-monthly newsletter to get offers, news and tips from the quay.