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.

Course Dinner

Keyword Dairy Free, Egg Free, Gluten Free, Nut Free, Pescetarian, Seafood

Dietary Pescatarian

Allergen Dairy-free, Egg-free, Gluten Free, Nut-free

Protein Seafood

Member Free

Servings

Calories 498

Ingredients

1 kg mussels
3 tbsp extra virgin olive oil
2 shallots finely chopped
3 cloves garlic finely chopped
0.5 red chilli long, finely chopped
2 tbsp tomato paste
2 tomatoes chopped
0.5 lemon zest & juice
2 tsp caster sugar
0.667 cup white wine
0.5 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 tbsp extra virgin olive oil, 2 shallots, 3 cloves garlic, 0.5 red chilli, 2 tbsp tomato paste, 2 tomatoes, 0.5 lemon, 2 tsp caster sugar, 0.667 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.
0.5 cup parsley leaves, baguette