Mussels in Garlic, Tomato and White Wine |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A simple but nutritious way to prepare this lovely mollusc. The poaching/steaming/serving sauce should be simple but cooked slowly and with love. Mussels should be cooked very quickly and with respect. Use mussels in the half-shell. You'll probably buy them frozen. Defrost well and naturally beforehand. New Zealand green-lipped mussels are beautiful, and most other lovely plump mussels are delicious. The photo for this recipe was made with Saldana Bay mussels from the West Coast of South Africa. Ingredients:
2 tablespoons olive oil |
2 tablespoons butter |
1 medium onion, finely chopped |
1 teaspoon curry powder, garam masala |
6 garlic cloves, fresh, minced, finely chopped |
1 (400 g) can tomatoes, chopped peeled |
1 teaspoon dried oregano, similar mediterranean mix |
1 teaspoon white pepper |
1 tablespoon soya sauce |
250 ml dry white wine |
1 kg mussels, plump, in the half shell, room temperature |
Directions:
1. In a tall pot over low to medium heat soften the onion in olive oil, butter and curry. Stir frequently.
2. Once the onion is glassy add the garlic for two or three minutes.
3. Add tomato, herbs and pepper, turn heat to full and reduce sauce for a few minutes.
4. Add soya sauce and white wine and reduce sauce for another few minutes.
5. Add the mussels, give a good stir and put on the lid to create steam for 2 minutes.
6. After 2 minutes stir again and replace lid.
7. After another 2 minutes stir again and replace lid.
8. After another 2 minutes serve with delicious bread for mopping up the garlicky tomato wine sauce.
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