Mussels With Burgundy Broth and Garlic Bread
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, crushed
- 4 lbs mussels, cleaned and scrubbed
- 2 (14 ounce) cans Italian-style crushed tomatoes
- 3 cups red Burgundy wine
-
Garlic Bread
- 4 slices country bread, thick cut
- 2 garlic cloves, peeled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley, roughly chopped
- fresh ground black pepper
directions
- Heat the olive oil in a large pan.
- Stir the crushed garlic cloves and cook for 30 seconds.
- Add the mussels, tomatoes and the red Burgundy wine.
- Cover with a lid and cook for 2-3 minutes or until all the mussels have opened.
- Ladle into serving bowls, scatter over a little freshly chopped parsley.
- Preheat the broiler.
- Toast the bread doorsteps on both sides.
- Remove from the broiler and whilst hot, rub with the garlic cloves.
- Drizzle over the olive oil and sprinkle with the chopped parsley.
- Season with freshly ground black pepper.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)