Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2 small red chillies, seeded and finely chopped
- 2tablespoons flat-leaf parsley, chopped
- 2 French shallots, chopped
- 1/3 cup extra virgin olive oil
- 1kilograms mussels, cleaned
- 1 cup tomato passata
- 1 Turkish garlic loaf
- 2tablespoons dill sprigs
- 200grams solanato tomatoes, quartered
- 150milliliter white wine
- 1 clove garlic, crushed
Nutrition per serving
3350kJ / 802Cal
3350 Kilojoules or 802 Calories
39% of daily energy intake*
Protein
54.8grams
Fat
30.5grams
Carbs
69.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat half of the oil in a large saucepan over medium heat. Add shallot, garlic and chilli and cook for 3 minutes or until softened.
Step 2 of 4
Add white wine and bring to the boil. Reduce heat and simmer for 1 minute. Add tomato, passata and cup water. Bring to the boil and simmer for 10 minutes or until slightly thickened. Stir in parsley and dill and season with pepper.
Step 3 of 4
Meanwhile, thickly slice bread and brush both sides with oil. Heat a heavy-based frying or chargrill pan over medium-high heat. Cook bread for 2-3 minutes each side or until golden.
Step 4 of 4
Add mussels to tomato broth. Cover with a lid and cook for 3-4 minutes or until mussels open. Discard any unopened mussels. Transfer mussels and broth to warm serving bowls. Serve with bread.
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