Mussels with Leeks Peas Tomato and Anchovies
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Mussels with Leeks, Peas and Tomato and Truffled Anchovies

Servings: 2


  • 1 kg mussels cleaned black
  • 400 gm tomatoes canned chopped
  • 1 clove garlic
  • 1 small leek chopped and cleaned (or 1 small onion)
  • 150 gm peas frozen (1 cup)(opt- you could use green beans, broccoli, chickpeas)
  • 4 sprigs parsley flat, picked and very roughly chopped or ripped
  • 4 sprigs mint same as above
  • 6 anchovies I used truffled anchovies
  • 60 ml olive oil 1/4 cup
  • 1 chopped chilli red, optional


  • Have your rice, couscous, quinoa or pasta ready before you start and keep warm
  • Heat the pot and add 1/2 the olive oil. Add the leek , garlic and anchovies and sweat till softened without colouring.
  • Turn up the heat a little and add the tomato, peas, ( chilli if using) and bring up to the boil add the Mussels (and a touch more oil if you love the taste). Put the lid on and simmer for 5 minutes on high ( or until you see a bit of steam escape. Then take off the heat and shake the pot and put the lid back on for 5-6 minutes.
  • All of the mussels should be open. Add the chopped herbs and serve .
  • A squirt of lemon is also nice with these