Fresh Mussels in Tomato Sauce
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 kg fresh mussels
- 1 -2 garlic clove, crushed
- 1⁄2 cup olive oil
- 150 ml stock
- salt & freshly ground black pepper
- 1 tablespoon fresh parsley, chopped
- fresh parsley (to garnish)
-
For tomato sauce
- 1 kg tomatoes
- 2 garlic cloves, crushed
- 2 tablespoons olive oil
- 5 -6 fresh basil leaves, torn
- salt & freshly ground black pepper
directions
- First of all to make the tomato sauce, start off by skinning the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave it for a minute, then drain and slip the skin off.
- Cut them in half and remove the seeds and chop the pulps.
- Heat oil over medium heat and add the garlic and saute for a minute or 2 then add in the tomato pulp and season with salt and pepper.
- Let it simmer gently until the sauce has reduced and thickened for about 45-60 minutes stirring occasionally.
- Towards the end of cooking time, add in the basil leaves, give it one good stir and take it off heat.
- To clean the mussels, tip the mussels into a sinkful of cold water and, using a brush, give each one a scrub and pull off the little hairy beards.
- Discard any broken mussels and, if there are any still open, give them a sharp tap with a knife to see if they close - if they don't respond, throw them away.
- When all the mussels are clean, swirl them around in more cold water to get rid of any last remaining bits of grit.
- In a deep cooking pot, saute the garlic in oil then add in the tomato sauce, stock and chopped parsley and bring it to boil.
- Add in the mussels and cook the mussels till they are open completely discarding any mussels that do not open - this should take about 5-8 minutes.
- Give it a good stir and remove from heat.
- Serve immediately garnished with parsley.
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