Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
- 2 truss tomatoes
- 1 red onion, finely chopped
- 2 cloves garlic , crushed
- 1/2 cup dry white wine
- 800grams Macro organic no-added-salt tomatoes
- 2tablespoons no-added-salt tomato paste
- 1kilograms fresh black mussels
- 1 lemon
- 1/3 cup continental parsley leaves
- 1tablespoons red wine vinegar
- 120grams baby rocket leaves
- 120grams green beans, halved lengthways, blanched
- 4 slices seeded sourdough bread, torn
- 5milliliter extra virgin olive oil cooking spray
- 1tablespoons extra virgin olive oil
Description
Mussels are a favourite around the world, from Brussels to Bondi, and this recipe celebrates the seafood in all its glory. Slurp them down with this fragrant, tomato-based sauce and a slice of crusty bread.
Method
Step 1 of 4
Finely chop tomatoes. Spray onion and garlic with oil. Heat a large, deep frying pan over medium-high heat. Add onion and garlic and cook, stirring, for 2 minutes or until onion softens. Add tomato and cook, stirring, for 2 minutes or until softened slightly.
Step 2 of 4
Add wine to pan and bring to the boil. Add canned tomatoes and tomato paste and cook, stirring, for 2 minutes or until sauce thickens slightly. Add mussels to pan. Cover with a tight-fitting lid and cook for 5 minutes or until mussels open. (Discard any mussels that do not open.)
Step 3 of 4
Meanwhile, zest and juice half of the lemon. Cut remaining half into wedges.
Step 4 of 4
Finely chop parsley. Place lemon zest and two-thirds parsley in a bowl and stir to combine. Whisk lemon juice, vinegar and oil in a small bowl. Combine rocket and beans in a bowl. Add dressing and toss to combine. Spoon mussels and tomato sauce into bowls. Sprinkle with bean mixture and remaining chopped parsley. Serve with bean mixture and bread.
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