serves
4
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
One Pot Wonders
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G
Watch The Full Episode Here
G
Ingredients
- 1.5 kg wok-ready mussels
- 50 g butter, diced at room temperature
- 1 onion, finely chopped
- 1 long red chilli, seeded and finely chopped
- 2 garlic cloves, minced
- 400 g can diced tomatoes
- 125 ml (½ cup) vegetable stock
- 250 ml (1 cup) dry white wine
- handful parsley leaves, chopped
- 1 loaf ciabatta, sliced
Instructions
- Clean and debeard the mussels or ask your fishmonger (or in my case husband to do it for you because I am terrible at it!) Discard any that are already open.
- Heat a large, tall pot over low-medium heat. Add the butter and when melted, add the onion, chilli and garlic and cook, stirring regularly for 5 minutes or until softened. Stir in the tomatoes, stock and wine and bring to the boil.
- Reduce the heat to low, add the mussels, then a tight-fitting lid and steam for 5–7 minutes or just until the mussels open.
- Pour the mussels into a large bowl, discarding any that haven't opened. Scatter with parsley and serve with crusty bread on the side to soak up the sauce.
Photography by Adam Liaw.
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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.
Stream free On Demand
One Pot Wonders
