Spicy Mussels Hot Pot

Spicy mussels hot pot recipe Spicy mussels hot pot recipe
4 people 15 minutes 25 minutes


  • 1 pinch Black Pepper
  • 2 - Carrots grated
  • 400 g Chopped Tomatoes
  • 8 slices Crusty Bread sliced and toasted, to serve
  • 2 cloves Garlic minced
  • 1 cup Garlic Mayonnaise to serve
  • 2 tsp Ground Cumin
  • 2 tbsp Olive Oil
  • 1 - Onion diced
  • 1 tbsp Paprika
  • 1 pinch Salt
  • 50 g SuperValu Fresh Coriander
  • 75 g SuperValu Fresh Parsley
  • 2 - SuperValu Leek finely sliced
  • 1 kg SuperValu Mussels
  • 150 g SuperValu Tomato Purée
  • 1 glass White Wine


  1. Scrub the mussels well, then place in a large bowl and soak for 30 minutes. Drain and set aside.
  2. Place the largest pot you have on a medium heat. Add the oil and allow it to warm up, then add the onion and cook for about 5 minutes, until soft. Add the carrots, leeks and garlic and increase the heat a bit. Cook for a further 4 to 5 minutes.
  3. Stir in the white wine and increase the heat to let it bubble up for a minute, then add the tinned tomatoes, tomato purée, paprika, cumin, half the parsley and half the coriander. Add the mussels and cover with a lid. Cook for 3 to 4 minutes, until all the mussels have opened (discard any that have not). Add the remaining parsley and coriander and season to taste with salt and pepper.
  4. Serve in a wide, shallow bowl with a slice of toasted crusty bread spread with garlic mayo alongside.


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