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4.79 from 23 votes

Mussels Stew

Mussels Stew packed with delicious flavours, have it toasted bread.
Prep Time20 mins
Cook Time30 mins
Course: Appetiser, Main Course
Cuisine: American, British, European
Keyword: Mussels, Mussels Stew, Stew
Servings: 4
Author: Gayatri Singh


  • 400 g Mussels or cockles or mix of both
  • 1 big banana shallot or red onion medium diced
  • 2 cloves garlic chopped
  • 1 tomato deseeded and diced
  • 3 tbsp tomato canned puree or passata
  • 1 tsp smoked paprika
  • 1 tsp paprika or red chilli powder
  • 1/4 tsp turmeric powder
  • A pinch of saffron
  • 1 fresh baby leaf optional
  • 1/2 cup gin
  • 250 ml water
  • 2 tbsp pernod
  • salt to taste
  • 1 tbsp olive oil
  • coriander garnishing


  • Wash and scrub the mussels well, take the beard off. Soak them in salted water for 15 minutes. Heat a pot and tip the mussels in with ½ cup of water. Cover the pot for 2-3 minutes. They will open and be ready. Take them out of the pan and strain the water. You can use this water for cooking but I don’t like to use it.
  • In a different saucepan heat oil, add in the bay leaf, garlic and shallot or onion. Saute for 2 minutes, add in the gin and reduce it by half. Now add in the tomatoes, passata and saffron and all the spices. Sweat the tomatoes for 2 minutes.
  • Add in the salt, water and bring it to a gentle boil. Add in the opened mussels and cover the pan. Cook for 2-3 minutes. Add in the pernod and mix well.
  • Garnish with coriander and serve hot with toasted bread!