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Steamed mussels with tomatoes & herbs


  • Heat the oil in a wok (or large non-stick pan) and saute the red onion and garlic until tender. Add the tomatoes, red pepper flakes, water and lemon juice. Stir and bring to the boil.
  • Then add the mussels to the wok, cover and cook, removing them as they open to a large bowl or individual bowls (discarding any that don't). 
  • Add the parsley, chives and thyme to the sauce. Simmer briefly and then pour over the top of mussels.
  • Serve with plenty of good crusty bread on the side.


  • 1 tbsp olive oil
  • ¼ large red onion, finely chopped
  • 1 garlic clove, crushed
  • ½ punnet Roma cherry tomatoes, quartered
  • a good pinch of red pepper flakes
  • ¼ cup water
  • juice of 1 lemon
  • 1 kg mussels, scrubbed & debearded
  • 2 tbsp chopped fresh parsley
  • 1 tbsp snipped chives
  • ½ tbsp fresh thyme leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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