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Mussels in Marinara Sauce



500g fresh mussels
2 tbsp Extra Virgin Olive Oil
8 ripe tomatoes, peeled, deseeded and finely chopped
1-2 small green chilies, finely chopped
1 large red onion, finely chopped
4 cloves garlic, thinly sliced
2 heaped tsp tomato paste
150 ml fresh fish stock
1 tsp raw honey
Himalayan Pink Salt to taste
Black pepper to taste
Fresh Basil leaves for garnish




  1. Place the olive oil in a large saucepan over high heat and gently cook the chopped onion, sliced garlic and chopped green chilies until the onions and garlic become soft and translucent. 
  2. Add the peeled chopped tomatoes and stir to mix. 
  3. Add the fish stock and tomato paste. Stir all to incorporate. Season with Himalayan Pink Salt & black pepper 
  4. Bring the tomato mixture to a boil, then reduce the heat and let the sauce simmer – stirring occasionally – for 10 minutes.
  5. Meanwhile, steam your mussels for about 3 minutes or until they are all open. (Discard the ones that did not open). 
  6. Remove them from heat. Add the steamed mussels to the reduced marinara sauce and fold to mix.
  7. Place all in a serving dish, and sprinkle with fresh basil leaves and some salt & pepper