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Mussels with Spicy Tomato Sauce
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Here is a recipe for using the fresh mussels you may find in Port Lincoln on the Eyre Peninsula in South Australia, just like we did.
Ingredients (serves 2-3 people)
- 1 kg of fresh mussels
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves
- 2 tins tomatoes
- 1 bay leaf
- 1 cup white wine
- 1 small chilli, chopped
- 1/2 cup parsley
- fresh crusty bread
Method
- wash mussels under cold water and remove any beards if necessary
- into a large saucepan place the oil, onion, chilli and garlic, cover and cook on low heat until clear
- add tomatoes and bay leaf, simmer for 10 minutes.
- pour in wine, bring to boil and tip in mussels
- cover and cook for a few more minutes, shaking the pan once or twice.
- once the mussels have mostly opened, sprinkle with parsley and mix through.
- divide into 2-3 big bowls and serve with bread.
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