Green Tomato & Mussel Pasta


green mussels 1350
Heirloom tomatoes range in variety from apple to deep green, stripped and speckled. These varieties are green even when they are ripe. They have a fresh flavour with a subtle floral sweetness. Look for ones that have smooth and firm skin. With green heirloom tomatoes paired with green-lipped mussels, basil, rocket and spinach pasta, this meal is a real green feast.

Serves 4



½ cup extra virgin olive oil

½ cup each basil and wild rocket

1 clove garlic, crushed

1 green chilli, seeds removed and finely chopped

400g fresh spinach pasta

50g unsalted butter

1 cup dry white wine

1 kg green-lipped mussels, scrubbed

500g green heirloom tomatoes, sliced

1 tbsp baby capers

Baby nasturtium leaves, to serve



  1. For the oil, combine oil, basil and rocket, garlic and chilli in a small blender and blend until smooth. Season and set aside.
  2. Cook the pasta in salted boiling water for 6-8 minutes or until al dente. Drain and return to the saucepan. Pour over half the oil and toss to coat.
  3. Meanwhile, melt butter in a large wide saucepan over medium heat. Add the wine and mussels. Increase heat to high, cover with a lid and cook for 4 minutes, or until they just open. Serve the mussels with pasta, topped with tomatoes, capers, nasturtium leaves and extra oil.



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