- SERVES 2
- PREP 15 mins
- COOKING 15 mins
This is the easiest, most economical, and maybe the most impressive dinner you could ever whip up on the go. It will impress your friends as you cook up a storm and they watch and sip their wine. It's impossible to get it wrong. Make sure you taste it at the end and it has enough chilli to give it the flavour you need, and as you serve it add a circled dash of olive oil on top.
- Mussels - 1 kilo
- White Wine - 1 cup
- Tomato Passata - 1 tall bottle
- Peeled Plum Tomatoes (2 x400g cans)
- Vegetable Stock - 80 ml
- Balsamic Vinegar - 3 tbsns
- Olive Oil - 3 big swigs (6 tbspns)
- Xylitol or Sugar - 1 tspn (optional)
- Garlic - 6 cloves, crushed
- Anchovy- 1
- Chillies (fresh) x 2-3
- Himalayan salt and pepper
- Parsley, roughly chopped
- Basil, leaves, handful, chopped
- Rinse the mussels well under the cold tap, pulling off any beards, and with a brush scrape off any barnacles or dirt. Any open or broken shells need to be tossed now, and after cooking, if they don't open at all they have to be tossed as well.
- In a large saucepan, heat two tablespoon of oil with the chillies and half of the garlic cloves for 2 minutes.
- Add the mussels and cook over a high heat for 2 minutes, then add the white wine and cook until the wine has evaporated and the mussels are open (5 – 6 minutes). Don't forget to discard any unopened shells.
- Strain the liquid and set it and the mussels aside. There may be sand that comes out of the shells.
Clean the pan and heat the rest of the oil (4 tbsp) and add the anchovy, garlic and fry for 1 minute.
- Add the peeled plum tomatoes and roughly squash. Add the strained liquid and season with salt, pepper and sugar.
- Cover and bring the sauce to the boil, add the vegetable stock and vinegar, then remove the lid and cook over a medium-high heat for 10 minutes until the sauce is cooked and has reduced, but is still a little bit loose.
- Add the mussels and stir. Add to the bowls and pour over the sauce, finishing with the freshly chopped flat leaf parsley and basil. Stir gently.
- Best served with toasted bruschetta (sliced bread with a clove of garlic and olive oil) or a fresh crusty loaf.