Food

Mussels In Chilli Tomato Broth

August 1, 2021

Yield
Serves 4
Prep Time
15mins
Cook Time
10mins
Difficulty Level
3 / 5

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.

Ingredients

Steps

01.

Drain and discard excess liquid from mussels. Return mussels to bags until ready to use.

02.

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.

03.

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.

04.

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.

Photo: bauersyndication.com.au