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NZ Greenshell Mussels with Rich Tomato Sauce
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  • 24 New Zealand Greenshell Mussels – half shell
  • Rich Tomato Sauce – makes approx 600ml 40mls Olive Oil
  • 3 Garlic Cloves (finely chopped)
  • 1 Onion (finely chopped) 2 x 400gm tins Roma Tomato Puree
  • 6 Ripe Roma Tomatoes (chopped)
  • 1 tablespoon Fresh Basil (roughly chopped, saving a small amount for garnish)
  • 1/2 tablespoon Fresh Italian Parsley (roughly chopped)
  • To season Flaky Sea Salt & Cracked Black Pepper

Serves 4


In a heavy based saucepan, saute onions & garlic in the oil until soft & transparent. Add tomatoes & tomato puree, allowing sauce to come up to the boil, and then reduce heat to bring sauce to a simmer & allowing the sauce to reduce & become thick. To finish the sauce, season to taste & stir in the fresh herbs. Warm the mussels in the sauce & serve in a suitable bowl or service dish.

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