Happy Thursday everyone! Heres a simple and yummy recipe for some delicious garlic & chilli mud week mussels . I had mine with a fresh crusty loaf of olive sourdough, but you can have it anything really, even rice or a side of Cous Cous salad :-) You will need: -1-1.5kg of fresh mussels ( mine are from Coles deli section) -150g bacon ( sliced ) - 1/2 brown onion ( finely chopped) - tablespoon of olive oil -750g of canned tomato purée -2 teaspoons of tomato paste -4x cloves of garlic ( crushed) -2x birds eye chilli ( deserved and sliced) or 3x regular . - 2 teaspoon of dried Thyme -1 1/2 glasses of white wine - 1 sprig fresh flat leaf parsley leaves ( roughly chopped) -S& P to taste Method: 1. Make sure mussels are de- bearded and thoroughly cleaned first , I bought mine already done- this takes quite a bit of time ! 2) put pan on high heat, add oil, then add onion and allow to brown, then add bacon heat for 1 min ( this gives it a lovely smokey flavour). Now add garlic, and sautée for another 3o secs. 3.) now add the tomato purée and tomato paste, and wine and S&P and Thyme. bring to boil and once boiling , leave for 2 mins, then bring to the simmer and allow to simmer for about 10 mins, until sauce thickens and infuses. 4) once sauce is simmered down add chilli , and place well drained mussel into pan and cover well with sauce. Cover the saucepan and allow the mussels to infuse the flavour and gradually steam . Leave only for 2-5 mins, once ready, most mussels should open and expose the flesh. Some mussels wont open, thats ok just discard of these as they may be off , so dont eat them! 5) to serve sprinkle parsley on top of mussels, I serve the mussels on the table as they are in the cooking dish. I served mine with fresh sourdough bread and butter. It should feed anywhere from 2-4 people, depending on sides and hunger levels , it fed 2 of us ;-) Enjoy ! Xxx
Posted on: Thu, 07 Aug 2014 06:09:36 +0000
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