Mussels in Tomato and Spinach Sauce


  • 1kg mussels, scrubbed and de-bearded
  • 1 tablesp. olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, peeled and crushed
  • ½ teasp. fennel seeds
  • 400g tin chopped tomatoes
  • 200ml water
  • 1 red chilli, deseeded and finely chopped
  • Zest 1 lemon
  • Salt and freshly ground black pepper
  • 100g baby spinach
  • Small handful basil leaves, finely chopped


Heat the oil in a large saucepan. Add the onion and garlic and cook over a medium heat until the onion and garlic are soft but not coloured, about 4-5 minutes.


Add the fennel seeds, tomatoes, water, chilli and lemon zest and cook for 10 minutes. Season with black pepper.


Add the mussels and spinach into the tomato sauce. Cover and cook for 4-5 minutes, shaking the saucepan a few times until the mussels have opened. Discard any that have not opened.


Taste and season with a little salt and freshly ground black pepper.

Mussels in Tomato and Spinach Sauce

Serving Suggestions

Divide between 4 plates, sprinkle over the basil and serve with crusty bread to mop up the sauce.