Chefs' Recipes

Bar Alto's mussels with chilli, garlic and white wine

You requested it, here it is.

  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
"Bar Alto's pots of sweet, succulent mussels in chilli sparked tomato broth with slices of perfectly oiled and char-grilled ciabatta have caused such a stir they've introduced an "order it 10 times; get the recipe" rule. I reckon, between us Gourmet readers we must've well and truly met the requirement." - Phil Hambling, Spring Hill, Qld
To request a recipe, email Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 4 Roma tomatoes
  • 50 ml extra-virgin olive oil
  • 1 tbsp finely chopped garlic
  • 1 tsp finely chopped fresh birdseye chilli
  • 2 kg mussels, scrubbed and debearded
  • 250 ml dry white wine
  • 800 gm canned tomato polpa or chopped canned tomatoes
  • ¼ cup each flat-leaf parsley and basil, coarsely chopped, plus extra to serve
  • To serve: toasted ciabatta, drizzled with extra-virgin olive oil


  • 1
    Bring a small saucepan of water to the boil. Make a small cross incision on the base of each tomato and blanch until skin starts to peel off (30-40 seconds), then place in iced water, peel off skin and coarsely chop tomatoes, discarding seeds.
  • 2
    Combine extra-virgin olive oil, garlic and chilli in a saucepan over medium-high heat. Add mussels and wine, cover with a lid and shake occasionally until mussels open (2-3 minutes). Strain, reserving liquid, and arrange mussels on a platter. Return liquid to saucepan over high heat, add chopped tomato and canned polpa, and bring to the boil. Add herbs, then pour over mussels. Season to taste, scatter with extra herbs and serve with toasted ciabatta.