Recipe
Mussels in Herby Tomato Sauce
Prep Time:
Cook Time:
Yield:
2-3 persons
I just realised that it has been quite a while since I last published a food related post. Today, I am gonna share a really simple but scrumptious recipe. I love eating seafood since I was really young. However, I only started to eat mussels when I was in Australia that offers abundance of fresh seafood.
Mussels are quick and ridiculously easy to prepare. The best mussels that I have had so far was in Brussels. Oh well, they are famous for Moules Frites, so I think they are still the top so far. This time, I opted for herby tomato sauce that goes really well with mussels. One important note to make this dish is to get really fresh, juicy and ripe plum tomatoes. Also, fresh mussels.
Mussels in Herby Tomato Sauce
Prep Time:
Cook Time:
Yield:
2-3 persons
Ingredients:
For the Mussels in Herby Tomato Sauce:
1kg mussels
3 plum tomatoes, skinned and roughly chopped
1 tbsp olive oil
1 garlic clove, peeled and chopped
1 onion, peeled and chopped
a small handful flat leaf parsley, chopped
salt and pepper
some lemon wedges
Method:
1. Fill the sink with cold water scrub the mussels, removing barnacles and tugging off the “beard”. Discard any open mussels as they are dead. Rinse thoroughly several times and set aside.
2. To peel the kind of the tomato, cut a shallow big cross at the bottom of each tomato. Put into a boiling water for about 30 seconds. Remove and place them into a bowl of ice water for about 5 minutes. Remove from the ice water and peel the skin off, roughly chop and set aside.
3. Heat up a pan put the olive oil. Add the chopped garlic and onion and gently cook until fragrant and soft. Then, add the tomatoes and cook until softened.
4. Meanwhile, heat up a big saucepan. Put in the mussels and cover with the lid. Give a stir after about 2-3 minutes and put on the lid back on and cook just a minute more. Then, discard any mussels that have failed to open. Drain off the mussels, reserving some of the cooking liquid. Set both aside.
5. Once the tomatoes are soft enough, pour in the reserved cooking liquid from the mussels. Cook until the sauce thickened. Add the chopped parsley and season with salt and pepper. Add the mussels. Stir well to let all the mussels coated with the sauce. Cook for just another 1-2 minutes just to heat up the mussels. Divide onto individual bowls and serve with a wedge of lemon.
YUM! I have recently developed a mussel weakness…and this doesn’t help 🙂
I had the most enormous bucket of mussels (steamed with white wine and garlic… divine!) when I was in Boston a few weeks ago. I think I’ve had my quota of mussels for a while now! Yours looks lovely though. I can’t wait to get hold of some good ones at my fishmongers again.
Hillary,
Thanks for dropping by!
Nilmandra,
I had so much when I was in Belgium too!