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Braised Black Mussels
with chickpeas, roast capsicum and tomato

Serves 4

Braised Black Mussels, with chickpeas, roast capsicum and tomato - Rauform Recipe


  • 1kg fresh black mussels
  • 1 large chilli (medium heat)
  • 600g cooked and drained chickpeas
  • 1 large roasted capsicum (approx. 100g)
  • 1 medium onion
  • 2 cloves garlic
  • 1 small stalk celery
  • 100g sundried tomato strips
  • ½ small bunch fresh basil
  • ½ small bunch fresh Italian parsley
  • 410g tin of cherry tomatoes (can use fresh if desired)
  • ½ cup white wine (or fish or vegetable stock)
  • 2 small zucchini
  • 4 anchovy fillets
  • olive oil


  1. Clean and de beard your mussels, discarding any broken shells, and set aside.
  2. In a large pot, add olive oil and sauté finely diced onion, garlic, celery. Add anchovy and finely sliced chilli, cook until anchovy has dissolved into the vegetables. Grate zucchini and add to the pot. Let zucchini colour slightly and then add wine (or stock).
  3. Bring to a simmer and cook for 2-3 minutes.
  4. Add cherry tomato, capsicum, chickpeas and sundried tomato. Again bring to a simmer and cook for further 2-3 minutes.
  5. Add mussels to your pot and place a lid on top to allow the mussels to steam open.
  6. Once mussels are opened, carefully pull the mussels from the pot using tongs and reserve in a bowl.
  7. Add finely sliced parsley and basil to the pot (and add salt if required).
  8. Spoon the chickpea and tomato braise into a serving bowl and arrange mussels onto top.
  9. Spoon over the extra sauce from the pot. Garnish with extra herbs and fresh lemon.
  10. Enjoy 🙂