Garlic Tomato Mussels
As easy as they are impressive, these tomato garlic mussels are perfect for your next dinner party.
Servings: 2 serves
Ingredients
- 2 tablespoon butter
- 2 tablespoon olive oil
- 2 shallots finely diced
- 5 cloves garlic sliced
- 1 teaspoon dried oregano
- 1 cup dry white wine
- 2 kg mussels cleaned and prepared as necessary
- 1 x 800g crushed tomatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- ⅓ cup fresh parsley chopped
- Toasted sourdough or ciabatta for serving
Instructions
- Place a large pot over medium to high heat. Melt butter and olive oil. Add shallots and saute for 2-3 minutes until soft and translucent.
- Add garlic and oregano and cook for a further minute.
- Pour in white wine and simmer for a few minutes before adding tinned tomatoes. Season with salt and black pepper. If quite tangy, add a teaspoon of sugar. Allow sauce to simmer for 10 minutes.
- Tumble in your mussles and stir with a large spoon so they are coated in the sauce. Cover pot with a lid and leave to steam for five minutes, shaking the pot a few times in between.
- When you remove the lid, mussel shells will have sprung open! Sprinkle with parsley and take to the table straight away. Serve with warm, toasted bread.
Notes
- For a main meal, I recommend one kilogram of mussels per person, however if you're serving this dish as an entree, two kilograms will be enough for a group of 4-6 to enjoy.