MUSSELS WITH TOMATO, WHITE WINE & PARSLEY

Ohhhhhh mussels!!!!! I just ADORE them. I know they aren’t for everyone, but my goodness they are good!!!

They are also cheap, quick and easy to prepare. The perfect weeknight meal.

Serves 2

Ingredients:

• 3 tablespoons extra virgin olive oil

• 2 shallots, finely chopped

• 3 cloves garlic, finely chopped

• 1/2 long red chilli, finely chopped

• 2 tablespoons tomato paste

• 2 tomatoes, chopped

• 1/2 lemon, zest & juice

• 2 teaspoons caster sugar

• 2/3 cup white wine

• 1kg mussels

• 1/2 cup parsley, finely chopped
  
  Toasted baguette to serve

Method:

1. Start by cleaning and debearding each mussel. To remove the beard from the mussels, grab it with your thumb and forefinger and tug it toward the hinge of the mussel shell.

2. Place a large (deeper) frypan or saucepan onto medium heat. Add the olive oil and let it heat. Then add the shallots, stirring for approx 2-3 minutes. Add the garlic and garlic and cook, stirring, for 2-3 minutes. Add the tomato paste and stir through. Then add the fresh tomatoes and combine. Add the lemon zest & juice, caster sugar and white wine. Stir through, bring to the boil and then turn down to a simmer for approx 8-10 mins (until the sauce thickens and reduces).

3. Add the mussels into the pan, use a wooden spoon to submerged them into the liquid. Then turn up the heat and place the lid tightly on top of the pot. Steam the mussels for approx 5 mins, shaking the pot a few times in between, until the shells open.

4. Turn off the heat, discard any unopened mussels. Serve into bowls and ladle tomato broth on top of the mussels. Top with some more fresh parsley. Serve with toasted or fresh baguette.
   
   Tip: Mussels are naturally salty, so be careful not to add too much salt to them. Taste them first and then season if needed.