Mussels in Chilli Tomato Sauce425mins30 - 40mins
Sustainable, dirt cheap, simple to prepare, low in fat, high in protein, and filled to the brim with vitamin B12, mussels could be the perfect seafood.
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 small red chillies, deseeded, finely chopped
- 1 tablespoon tomato paste
- 1kg tomatoes, finely chopped
- 1 lemon, rind finely grated, juiced
- 2 teaspoons caster sugar
- 1/2 cup dry white wine
- 1.5kg mussels, beards removed (see note)
- 1/2 cup flat-leaf parsley leaves, roughly chopped
- crusty bread, to serve
- Heat oil in a large, deep saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring, for 3 minutes or until onion is soft. Add tomato paste and cook for 1 minute.
- Add tomato, lemon rind, lemon juice, sugar and wine to pan. Stir until well combined. Increase heat to high. Bring sauce to the boil. Reduce heat to medium. Simmer, uncovered, for 8 to 10 minutes or until thick. Season with salt and pepper.
- Add mussels to sauce. Cover and cook, shaking pan occasionally, for 3 to 5 minutes or until mussel shells open. Discard unopened shells. Ladle sauce and mussels into bowls. Sprinkle with parsley. Serve with bread.
To remove mussel beards:
- Place mussels in a large bowl. Cover with cold water. Swish them around to remove grit from shells.
- Remove mussels, one at a time, hold in one had. Using free hand, grab the beard (clump of hairs) and sharply tug down to remove. Transfer cleaned mussel shells to a fresh bowl of water.