Prep 10 mins
Cook 15 mins
If making a paella, I'd buy a kilo pack of mussels and only use 8 or so for the paella, then wonder what to do with the rest. I now always make this dish with the remaining mussels as an easy, delicious entree. Adapted from a 'Love Mussels' recipe I found on the web.
- 750 g fresh mussels
- 1⁄2 cup water
- 1⁄2 tablespoon olive oil
- 2 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1 (400 g) can diced tomatoes
- 1 chili, finely chopped
- 1 tablespoon chopped fresh basil leaf (and extra to garnish)
- 1⁄2 teaspoon sugar (optional)
- 1⁄2 cup white wine
- sea salt and black pepper
- crusty bread, to serve
- Rinse the mussels and pull off the beard. (If any are open, tap them firmly and close them. If they don't close, throw them out).
- In a saucepan, saute the garlic in olive oil for 2 minutes over low to medium heat. Add the tomato paste and stir for a further 2 minutes. Keep stirring so the tomato paste doesn't burn.
- Add the tomatoes, chilli, basil, sugar, white wine, salt and pepper to taste.
- Reduce heat and simmer for 15 minutes.
- While the sauce is simmering, place the mussels into a wide, heavy-based pan with 1/2 cup of cold water. Cover and cook for approximately 5-7 minutes, gently shaking the pan now and then.
- When the mussels have opened, add them to the sauce and allow to warm through. (If some haven't opened that's actually okay - throw them in too.).
- Turn off the heat and garnish with additional fresh basil, if you like.
- Serve with crusty bread.