Steamed mussels with leek and sweet chili sauce


  • In a large pot cook leek and garlic in the oil over medium heat stirring often.
  • Cook for about 3 minutes then add cherry tomato and sweet chilly sauce.
  • Cook for another 3 minutes stirring then add mussels on the pot.
  • Cover with lid stirring occasionally until the mussels open.
  • Add parsley and thyme and serve in a large bowl with toasted bread.


  • Extra virgin olive oil 20 ml
  • Garlic cloves 3
  • Sliced leek 80 gr
  • Fresh thyme to taste
  • Cherry tomato 100 Gr
  • O’Food sweet chili sauce 30 gr
  • Mussels scrubbed well 800 gr
  • Parsley chopped to taste

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