This is so yummy - hot summer's day, sitting by the pool, cold glass of white wine, clear blue sky...bliss!
Provided by Sandy in Perth
Categories Mussels
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- SAUCE: Chop the tomatoes.
- Heat the butter/margarine and olive oil in a saucepan and fry the diced onions, chopped garlic and chillies until the onion is transparent, taking care not to let the garlic colour (it will taste bitter otherwise).
- Add the paprika, basil and tomato paste and stir.
- At this point, a little dry white wine (or water) may be added to loosen the sauce and then add the tomatoes, with a pinch of sugar.
- Simmer for 40 minutes and then season with salt and pepper.
- Clean the mussels and debeard (pull the hair away from the mussel).
- Place the mussels and dry white wine (or water) in a pot over a high heat.
- Cover with a firm lid to create steam from the liquid.
- Steam the mussels and once they are fully open, strain all the liquid from the pot.
- Discard any that haven't opened.
- Add the chilli tomato sauce to the mussels and stir gently to coat all the mussels with the sauce.
- Squeeze over half a lemon and garnish the dish with quartered lemons and chopped parsley.
- Serve immediately, with lots of crusty bread to mop up the juices.
Nutrition Facts : Calories 1171, Fat 42.9, SaturatedFat 10.1, Cholesterol 296, Sodium 3061.8, Carbohydrate 63.3, Fiber 6.1, Sugar 14.4, Protein 124.1
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