Ingredients
Scale
- 1 kg (2 lb 3 oz) bag of black live mussels, scrubbed and bearded (see note 1)
Tomato sauce
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 400 g (14 oz) canned crushed tomatoes
Mussels
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 cup (250 ml) dry white wine
- 1 long red chilli, sliced
- Sea salt flakes, to season
To serve
- crusty bread, fries and aioli
Instructions
To make the tomato sauce:
- Heat the olive oil in a large, heavy-based frying pan over medium heat. Add the garlic and cook, stirring, for 1 minute until fragrant.
- Add the crushed tomato, place the lid on and reduce the heat to low. Simmer for 15 minutes.
To cook the mussels:
- Heat the olive oil in a large pot over high heat. Add the garlic and cook, stirring, for 1 minute.
- Add the mussels, wine and chilli. Cook for 2 minutes so that the wine can reduce.
- Place the lid on and cook for a further 2 minutes. Once the mussels start to open, transfer them to the tomato sauce.
- Turn the heat off. Add a ladle of the mussel/wine broth to the tomato sauce. Season to taste (the salt may not be required at all).
- Serve with crusty bread, fries and aioli.
Notes
Note 1 – Prepare the mussels by rinsing them in cold water. Use a clean kitchen scourer to scrub the shells and remove any debris, if needed, gently. Remove the stringy beards hanging out of the mussels, and use your fingers to pull them out.
MAKE AHEAD – The tomato sauce can be prepared and refrigerated in an airtight container for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight and reheat in the microwave or stovetop before using as per the recipe.
LEFTOVERS – Mussels are best made and consumed immediately as they become chewy and unpleasant when reheated.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: seafood, muscles, tomato and garlic muscles
- Method: pan sear, simmer
- Cuisine: Italian