Ingredients
-
750
-
1/2
-
1/2
-
2
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Tomato and Chilli Mussels, If making a paella, I’d buy a kilo pack of mussels and only use 8 or so for the paella, then wonder what to do with the rest I now always make this dish with the remaining mussels as an easy, delicious entree Adapted from a ‘Love Mussels’ recipe I found on the web , If making a paella, I’d buy a kilo pack of mussels and only use 8 or so for the paella, then wonder what to do with the rest I now always make this dish with the remaining mussels as an easy, delicious entree Adapted from a ‘Love Mussels’ recipe I found on the web
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Steps
|
1
Done
|
Rinse the Mussels and Pull Off the Beard. (if Any Are Open, Tap Them Firmly and Close Them. If They Don't Close, Throw Them Out). |
|
2
Done
|
in a Saucepan, Saute the Garlic in Olive Oil For 2 Minutes Over Low to Medium Heat. Add the Tomato Paste and Stir For a Further 2 Minutes. Keep Stirring So the Tomato Paste Doesn't Burn. |
|
3
Done
|
Add the Tomatoes, Chilli, Basil, Sugar, White Wine, Salt and Pepper to Taste. |
|
4
Done
|
Reduce Heat and Simmer For 15 Minutes. |
|
5
Done
|
While the Sauce Is Simmering, Place the Mussels Into a Wide, Heavy-Based Pan With 1/2 Cup of Cold Water. Cover and Cook For Approximately 5-7 Minutes, Gently Shaking the Pan Now and Then. |
|
6
Done
|
When the Mussels Have Opened, Add Them to the Sauce and Allow to Warm Through. (if Some Haven't Opened That's Actually Okay - Throw Them in Too.). |
|
7
Done
|
Turn Off the Heat and Garnish With Additional Fresh Basil, If You Like. |
|
8
Done
|
Serve With Crusty Bread. |
