Mussels with Tomato is a slight adaption on the classic Moules Mariniere. Using tomatoes adds another lovely flavour and texture to the traditional wine, garlic and onions recipe. I also include chillies in this recipe as I like a little heat and the mussels can handle the flavour. Served as a main dish with fresh crusty bread for moppin g up the sauce is an essential.
Mussels with Tomato and Chilli
- 1.5 kg mussels cleaned
- 1/2 cup dry white wine good quality
- 750 g plum tomatoes finely chopped
- 2 large red chillies deseeded and chop finely
- 2 tbsp olive oil
- 1 large onion finely chopped
- 2 cloves garlic peel and grate/crush
- 1 tbsp tomato puree/paste
- 1 large lemon rind finely grated, juiced
- 2 tsp caster sugar
- 1/2 cup parsley chop for garnish
- salt to taste
- pepper to taste
- Place a large deep pan over a medium heat.
- Add the olive oil and allow to heat up.
- Add sliced onion, grated garlic and sliced chilli to the hot oil.
- Cook until the onion is lovely and soft, about 3 minutes. Stir frequently to make sure nothing burns.
- Add tomato puree/paste and cook for a further minute.
- then add the tomatoes, lemon rind, lemon juice, sugar and wine to pan.
- Stir until the mixture is thoroughly combined.
- Increase heat from medium to high to bring the sauce to a boil.
- When it starts to boil reduce the heat back to medium. Helps to thicken the sauce.
- Reduce the heat so the sauce simmers and continue to simmer, uncovered, for 8 minutes or until the sauce has thickened.
- Taste the sauce and add salt and pepper accordingly.
- Add the clean mussels to the sauce.
- Cover and cook, shaking pan gently occasionally, for 3 to 5 minutes or until the mussel open.
- Any shells that have not opened should be thrown away.
- Transfer the sauce and mussels into warmed bowls and sprinkle with the chopped parsley.