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Mussels with Spicy Chutney, Heirloom Tomato Salad & Citrus

Mussels with Spicy Chutney, Heirloom Tomato Salad & Citrus

Looking for a show-stopping seafood dish that’s fresh, vibrant, and full of flavor? This Mussels with Spicy Chutney, Heirloom Tomato Salad & Citrus recipe is the perfect balance of briny mussels, juicy heirloom tomatoes, bright grapefruit, and a bold kick of Afghan-inspired chutney. It’s light yet satisfying—ideal for a summer dinner, a date night at home, or when you want to impress guests with something unexpected.

With just a few fresh ingredients and our Tursh OG Spicy Chutney, you can elevate classic steamed mussels into a restaurant-worthy meal.

Ingredients (Serves 2)

  • 1 lb mussels, scrubbed and debearded

  • 1 cup chicken broth

  • 2 tbsp champagne vinegar

  • 2 tbsp olive oil

  • 1 lemon, very thinly sliced into half-moons

  • 1 large heirloom tomato, sliced

  • ½ cup Sungold tomatoes, halved

  • 1 grapefruit, segmented or cut into thin rounds

  • Sea salt & black pepper, to taste

  • Tursh’s OG Spicy Chutney, for dolloping

Step-by-Step Instructions

  1. Prepare the tomato base: Arrange sliced heirloom tomato and halved Sungolds in a shallow serving bowl or platter. Season lightly with salt and pepper, then drizzle with olive oil.

  2. Steam the mussels: In a wide pot, bring chicken broth and champagne vinegar to a simmer. Add mussels, cover, and steam for 5–7 minutes, shaking the pot occasionally, until mussels open. Discard any that remain closed.

  3. Assemble the salad: Place grapefruit slices around the edges of the tomato salad. Nestle the mussels (on the half shell) over the tomatoes. Tuck fresh lemon slices among the mussels for brightness. Spoon a little of the cooking broth over everything.

  4. Finish with chutney: Add small dollops of Tursh’s OG Spicy Chutney onto each mussel for a bold, fiery kick.

Serve immediately and enjoy with crusty bread to soak up the juices.

Tips for Perfect Mussels

  • Buy fresh: Mussels should be tightly closed and smell like the ocean.

  • Scrub & debeard: Rinse well under cold water and remove the beard before cooking.

  • Don’t overcook: Mussels are ready when they just open—overcooking makes them tough.

  • Swap citrus: Try blood orange, Cara Cara, or pomelo for a seasonal variation.

This Mussels with Spicy Chutney, Heirloom Tomato Salad & Citrus recipe is proof that seafood doesn’t need to be complicated to feel special. With fresh produce, briny mussels, and a bold chutney, it’s the kind of dish that celebrates both tradition and creativity in the kitchen.