Prep 5 mins
Cook 25 mins
A simple but nutritious way to prepare this lovely mollusc. The poaching/steaming/serving sauce should be simple but cooked slowly and with love. Mussels should be cooked very quickly and with respect. Use mussels in the half-shell. You'll probably buy them frozen. Defrost well and naturally beforehand. New Zealand green-lipped mussels are beautiful, and most other lovely plump mussels are delicious. The photo for this recipe was made with Saldana Bay mussels from the West Coast of South Africa.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 teaspoon curry powder, garam masala
- 6 garlic cloves, fresh, minced, finely chopped
- 1 (400 g) can tomatoes, chopped peeled
- 1 teaspoon dried oregano, similar Mediterranean mix
- 1 teaspoon white pepper
- 1 tablespoon soya sauce
- 250 ml dry white wine
- 1 kg mussels, plump, in the half shell, room temperature
- In a tall pot over low to medium heat soften the onion in olive oil, butter and curry. Stir frequently.
- Once the onion is glassy add the garlic for two or three minutes.
- Add tomato, herbs and pepper, turn heat to full and reduce sauce for a few minutes.
- Add soya sauce and white wine and reduce sauce for another few minutes.
- Add the mussels, give a good stir and put on the lid to create steam for 2 minutes.
- After 2 minutes stir again and replace lid.
- After another 2 minutes stir again and replace lid.
- After another 2 minutes serve with delicious bread for mopping up the garlicky tomato wine sauce.