Mussels With Tomato, White Wine & Parsley
Mussels With Tomato, White Wine & Parsley
I just adore mussels! I know they aren’t for everyone, but my goodness they are delicious! They are also cheap, quick and easy to prepare. The perfect weeknight meal.
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Ingredients
- 1 kg mussels
- 3 tablespoons extra virgin olive oil
- 2 shallots finely chopped
- 3 cloves garlic finely chopped
- 1/2 red chilli long, finely chopped
- 2 tablespoons tomato paste
- 2 tomatoes chopped
- 1/2 lemon zest & juice
- 2 teaspoons caster sugar
- 2/3 cup white wine
- 1/2 cup parsley leaves finely chopped
- baguette toasted, to serve
Instructions
- Start by cleaning and debearding your mussels. To remove the beard, grab it with your thumb and forefinger and tug it towards the hinge of the mussel shell.
- Place a large, deep frying pan or saucepan over medium heat. Add the olive oil and let it heat. Then add the shallot and cook, stirring, for about 2–3 minutes. Add the garlic and chilli and cook, stirring, for another 2–3 minutes. Stir through the tomato paste, then add the fresh tomatoes and combine. Add the lemon zest and juice, caster sugar and white wine. Stir through and bring to the boil, then turn down to a simmer for about 8–10 minutes (until the sauce thickens and reduces).3 tablespoons extra virgin olive oil, 2 shallots, 3 cloves garlic, 1/2 red chilli, 2 tablespoons tomato paste, 2 tomatoes, 1/2 lemon, 2 teaspoons caster sugar, 2/3 cup white wine
- Add the mussels to the pan, using a wooden spoon to submerge them in the liquid. Turn up the heat and place the lid tightly on top of the pan. Steam the mussels for about 5 minutes, shaking the pan a few times, until the shells open.1 kg mussels
- Turn off the heat and discard any unopened mussels. Divide among bowls, ladle over some tomato broth and scatter with parsley. Serve with toasted baguette for dipping into the broth.1/2 cup parsley leaves, baguette
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