Mussels in Chunky Tomato Sauce
The tastiest tomatoey mussel dish!
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 45 mins
1 onion, chopped
3 leeks, washed and thinly sliced
3 Tbsp (45 ml) olive oil
2 stalks celery, chopped
3 fat cloves garlic, crushed
1 tsp (5 ml) crushed chilli
1 can (410 g) chopped tomatoes
3 Tbsp (45 ml) Ina Paarman’s tomato pesto
1 bay leaf
1/2 C (125 ml) dry white wine
1/2 C (125 ml) prepared Ina Paarman’s fish stock
1 kg fresh, cleaned mussels
2 Tbsp (30 ml) chopped flat-leaf parsley or basil
To make the sauce, gently cook the onion and leeks in olive oil for 5–10 minutes, stirring now and again until very soft but still pale. Add the celery and continue to cook until softened. Stir in the garlic and chilli and cook for 1–2 more minutes. Add the tomatoes, pesto and bay leaf and simmer for 5 minutes, stirring occassionally. Add the wine and fish stock and bring to the boil. Cover and simmer for 20 minutes.
Add the mussels and cook for a further 5 minutes or until all the shells have opened (remove the ones that have not). Stir in the parsley and check seasoning.
Garnish with flat-leaf parsley and enjoy with a freshly baked baguette or some al dente linguini. Serve in large, shallow bowls or deep plates with a dollop of mayonnaise and lots of bread to mop up the juices.
For a more decadent meal, substitute fish and prawns for some of the mussels.