Mussels in tomato sauce with pico de gallo

Here’s a recipe that’s sure to win everyone over: Mussels in tomato sauce with pico de gallo—a dish that blends the freshness of the sea with the rich flavours of our land. A vibrant crowd-pleaser that deserves a spot at your next family gathering or dinner with friends. Let’s get cooking!

Ingredients

• 1 kg fresh mussels, cleaned
  
• 50 ml brandy
  
• 1 bay leaf
  
• 1/2 red bell pepper, finely chopped
  
• 1/2 green bell pepper, finely chopped
  
• 1 medium onion, finely chopped
  
• Fresh parsley, chopped to taste
  
• Extra virgin olive oil (AOVE)
  
• 1 jar of Nicola Fried Tomato (500g)
  
• Ground black pepper, to taste

Instructions

Step 1: Prepare the mussels

In a large pot, add the cleaned mussels along with the brandy and bay leaf.
Cook over medium heat until the mussels open. Discard any that remain closed and set aside the cooking liquid.

Step 2: Make the pico de gallo

In a bowl, mix the chopped red and green peppers, onion, and parsley.
Set aside—this will add a fresh, colourful finish at the end.

Step 3: Cook the Nicola tomato sauce

In the same pot you used for the mussels, heat a drizzle of EVOO.
Add the Nicola Fried Tomato, along with a splash of the mussel broth.
Let simmer over low heat until the sauce thickens and the flavours deepen.

Step 4: Plate and serve

Arrange the mussels on a serving dish.
Spoon over the warm tomato sauce.
Top each mussel with a bit of the pico de gallo.
Finish with freshly ground black pepper to taste.

That’s it! A delicious, eye-catching dish that’s bursting with flavour—and bound to become a new favourite.

Frequently asked questions

Can I use a different type of seafood instead of mussels?

Yes! This recipe also works beautifully with clams or cockles.

What can I use instead of brandy?

You can substitute with white wine or a bit of fish stock for an alcohol-free version.

Can I make this with fresh tomatoes instead of fried tomato sauce?

Absolutely, but you’ll need to cook them down for longer to get the right texture and flavour concentration.

How should I store leftovers?

Keep them in an airtight container in the fridge and consume within 2 days.

What sides go well with this dish?

Try it with crusty bread, plain rice, or a fresh salad.

How can I make this spicier?

Add a pinch of chopped chilli or a few drops of hot sauce to the pico de gallo or tomato sauce.

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