Fresh Mussels with Onions, Tomato, Garlic and Parsley served with Toasted Ciabatta topped with Garlic Aioli
The most delicious dish with fresh mussels and other tasty ingredients!
- Makes : 8 |
- Difficulty: easy
- Prep Time : 60 mins |
- Cook Time : 60 mins
3 kg mussels, in the shells
8 C (2 litres) water
just over 1½ C (350 ml) white wine
6 cloves garlic, peeled and crushed
3/5 C (150 ml) olive oil
2 onions, peeled and finely sliced
3 green chillies, finely chopped
2 cans (800 g each) whole tomatoes
1 bay leaf
salt and milled black pepper
2 tsp (10 ml) sugar
1 bunch of parsley, finely chopped
Wash the mussels. Heat the water with half the wine in a large pot. Add one-third of the garlic and bring to the boil. Add the mussels to the pot and cook for about 15 minutes. Remove the mussels from the pot and discard those that haven’t opened. Remove the mussel meat from the shells and keep to one side. (I like to serve the mussel meat in half shells, but you can discard the shells if you prefer.) Strain the liquid and keep about 2 C (500 ml) for the sauce.
Heat the oil in a heavy-bottomed pot, add the onions, chillies and remaining garlic and fry until the onion is soft. Blend the tomatoes and add to the onion mixture. Bring slowly to the boil and add the remaining wine. Add the bay leaf, seasoning and the reserved mussel stock. Allow the sauce to simmer for about 30 minutes. Check the seasoning and add a little sugar to the sauce if necessary. When ready to serve, reheat the sauce, add the mussels and cook for about 5 minutes.
Serve the soup in large bowls, garnished with the chopped parsley. Serve ciabatta on the side. A leafy green salad and French fries complement this dish.