serves
2-4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2-4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp butter
- 1 red onion, finely chopped
- 2 eschallots, finely chopped
- 3 garlic cloves, finely chopped
- 5 tomatoes, finely chopped
- ½ cup (125 ml) white wine
- ½ cup flat-leaf parsley leaves, roughly chopped, plus extra to serve
- 1 kg mussels, cleaned
- Salt and black pepper
- Toasted sourdough baguette, lemon wedges, to serve
Instructions
- Melt the butter in a large saucepan, then add the onion and eschallots. Cook, stirring occasionally, for 3-4 minutes, or until softened.
- Add the garlic to the pan and cook for a further minute, then stir through the tomatoes, wine and parsley. Bring to a simmer, then add the mussels to the pot, stirring well to combine with a generous pinch of salt and pepper. Cover and cook for 3-4 minutes, or until the mussels are cooked. Remove from the heat and sprinkle generously with extra parsley.
- Serve the mussels in a fresh tomato broth with toasted sourdough and lemon wedges on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
