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  • 4 garlic cloves, chopped
  • ½ tsp crushed dried chillies
  • 2 tbsp tomato paste
  • 200 ml sherry
  • Salt & pepper to taste
  • 2 tbsp olive oil
  • 800g fresh or frozen mussels
  • ½ bunch of fresh parsley
  • ½ bunch fresh coriander
  • Crème fraiche
  • 60g butter
  • Zest and juice of 2 lemons


  1. Heat a large sauté over high heat.
  2. To a bowl add the mussels, garlic, chilli flakes and tomato paste, then add to the hot pan all at once with olive oil.
  3. Season with salt and black pepper. Then add the sherry and stir to combine.
  4. Add the butter and cover with a lid and allow to cook for a few minutes until the mussels open, if using fresh.
  5. Turn off the heat, stir through the freshly chopped herbs.
  6. Garnish with lemon juice and zest and crème fraiche.
  7. Serve with crusty bread.