For a new and exciting seafood appetiser, cook up a steaming pot of succulent mussels simmering in rich and spicy tomato broth cooked from white wine and chilli. This recipe works just as well as a light meal, served with some crunchy, crusty bread.
- 2 1 kg bags spring bay Tasmanian live blue mussels
- 1 tbsp olive oil
- 1 large garlic clove, crushed
- 1 small red onion (or 2 eschalots), diced finely
- 1 spring fresh thyme
- 2 bay leaves
- 1 small red chilli, sliced (or 1 tsp dried chilli flakes)
- Cracked black pepper
- 100 ml dry white wine
- 2 400 g tins Italian tomatoes, chopped, juice reserved
- Large handful parsley leaves, chopped
- Chips or crusty bread, to serve
Drain and discard excess liquid from mussels. Return mussels to bags until ready to use.
Heat olive oil in saucepan over high heat. Add garlic, red onion (or eschalot), thyme, bay leaves and chilli. Season with pepper. Stir, then add wine.
When wine bubbles, and strained mussels, chopped tomato and reserved tomato juice. stir and cover with lid. Cook, stirring occasionally, 5-10 mins, until mussels open.
Remove from heat. Ladle into serving bowls, scatter with parsley and serve with chips or crusty bread on the side.
TIP Any unopened mussels should not be discarded as they are still fine to eat (despite previous concerns that suggested otherwise). The tendon connecting the shells simply needs to be slit with a small sharp knife to open the mussel.