Now Reading
Mussels with Tomatoes, Peas and Leeks

Mussels with Tomatoes, Peas and Leeks

This is a hearty seafood dish with plenty of nutritious vegetables and a helping of tomato soup.
By Tania Cusack

The cold weather starts to close in,  about this time and I like to eat soup, ohwww for goodness sake, I like to eat anything at all…..but its best for my waistline if it’s something like soup. It fills me to the brim and makes me warm from the inside out. Soup alone is not always enough but it is one of my favourite things about the cold weather. I am often troubled that I dont eat enough seafood  and Mussels are the perfect combination of quick and seafood……..not sure why we dont eat Mussels more often. This is fish the family dish on skates (quick).

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Winter Warming Mussels

  • Total Time: 20 minutes
  • Yield: 2-3 1x


This is a hearty seafood dish with plenty of nutritious vegetables and a helping of tomato soup. Serve it with rice or quinoa or even pasta. Dont skip the anchovies, they melt into the sauce and make a delicious base


  • 1 kg cleaned black Mussels
  • 1 can chopped or peeled tomatoes (14ozs)
  • 1 clove of garlic
  • 1 small leek chopped and cleaned ( or 1 small onion)
  • 1 cup of frozen peas (opt- you could use green beans, broccoli, chickpeas)
  • 4 sprigs flat leaf parsley ( leaves picked and very roughly chopped or ripped)
  • 4 sprigs of mint ( same as above)
  • 56 anchovies ( I used truffled anchovies)
  • 1/4 cup virgin olive oil
  • fresh chilli ( optional)


  1. Have your rice, couscous, quinoa or pasta ready before you start. Keep warm then..
  2. Heat the pot and add 1/2 the olive oil. Add the leek , garlic and anchovies and sweat till softened without colouring.
  3. Turn up the heat a little and add the tomato, peas, ( chilli if using) and bring up to the boil add the Mussels (and a touch more oil if you love the taste). Put the lid on and simmer for 5 minutes on high ( or until you see a bit of steam escape. Then take off the heat and shake the pot and put the lid back on for 5-6 minutes.
  4. All of the mussels should be open. Add the chopped herbs and serve .
  5. A squirt of lemon is also nice with these
  • Prep Time: 10 mins
  • Cook Time: 10 mins
View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Scroll To Top