Mussels with spicy tomato sauce: Ingredients • 6 tbsp extra virgin olive oil • 6 garlic cloves • 1 anchovy • 1 – 2 fresh chilies (to taste) • 2x 500g Tight-lines half shell mussels (Local or New Zealand) • 1 glass of white wine • 800g canned whole peeled plum tomatoes • 1 tsp sugar • sea salt • parsley, roughly chopped • 80 ml vegetable stock Method 1. Rinse the mussels under the cold tap. Pull off any beards and scrape off any barnacles. Discard open or broken shells. 2. Heat two tablespoons of oil in a large saucepan, add the chilies and four garlic cloves, peeled and crushed. Fry over a medium heat for 2 minutes, stirring until the garlic is soft and golden brown. 3. Add the mussels and cook over a high heat for 2 minutes, then add the white wine and cook until the wine has evaporated (5 – 6 minutes). 4. Strain the liquid left in the saucepan. Set the mussels and the strained juice aside. 5. Heat the rest of the oil (4 tbsp) and add the anchovy, two garlic cloves, peeled and finely chopped. Fry over a medium heat for 1 minute, stirring. 6. Add the canned plum tomatoes and roughly crush. Add the strained juice (about 400 ml; if less than 400ml top up with water) and season with sea salt and sugar. 7. Cover and bring the sauce to the boil (2-3 minutes), uncover the saucepan and cook over a medium-high heat for 15 minutes, stirring occasionally, or until the sauce is cooked and thickened. 8. Add the mussels, the freshly chopped flat leaf parsley, and the vegetable stock. 9. Serve with bruschetta (toasted sliced bread rubbed with a clove of garlic).
Posted on: Sat, 24 Aug 2013 09:06:07 +0000
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