Mussels with Tomatoes and Garlic

Mussels with Tomatoes and Garlic
Fishboxer Michael from Fishbox HQ


  • 2 tbsp lurpack butter
  • 1 chopped onion
  • 3 cloves garlic chopped
  • 1 tin diced tomatoes
  • 1 glass dry white wine for cooking and one for drinking :)
  • a good pinch of freshly chopped parsley, keep some for dressing 
  • Coarse Sea salt
  •  black pepper
  • 1kg Fishbox Shetland Blue mussels, scrubbed and debearded
  • Crusty bread 


  1. Clean all of the mussels in and de-beard them any mussels that are open give them a tap with a knife if they don't close discard them.
  2. Melt butter add onion to a pan over medium-low heat and cook until sweating and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
  3. Add diced tomatoes, wine, and parsley. Season well with salt and pepper to taste.
  4. Add mussels and steam put the lid on until all shells are open. (about 5 min)(Discard any shells that aren’t open.)
  5. sprinkle with parsley and serve with crusty bread and butter.


Tip: Why not add black olives and peppers. For an extra kick add 1 sliced red chilli. You could also serve this with some pasta