Mussels in Tomato & Chilli Broth
Recipe by: Food Hammond
Capture flavours of summer with steamed local mussels in a chilli-garlic spiked tomato broth. Perfect for summer entertaining.
- Summer, Autumn, Spring
- 800g ripe tomatoes, chopped (or a 400g can chopped tomatoes)
- 1.5kg fresh mussels
- ½ bunch flat-leaf parsley, washed well
- ¼ cup (60ml) extra virgin olive oil, plus extra to drizzle
- 3 cloves garlic, finely chopped
- 2 red chilies, sliced
- 1 cup (250ml) white wine
- Crusty bread
1. Make a small criss-cross incision on the base of each tomato. Adding in three batches, place tomatoes in boiling water for 30 seconds, then immediately remove with a slotted spoon to a tray. Repeat cooking with remaining tomatoes. Peel away the tomato skins and discard, then chop into rough 1cm dice and set aside.
2. To clean mussels, rinse under cold running water, cleaning off any debris or barnacles with a scrubbing brush. Remove the beards by firmly pulling up or down along the shell seam.
3. Pluck leaves from the parsley and set aside for garnish. Tie the remaining parsley stalks with kitchen string into a bundle.
4. Heat the olive oil in a large deep saucepan or large enamel cast iron casserole over a medium-high heat. Add the garlic and cook, stirring for a minute, then add the chilli and cook another minute until aromatic but not browned. Stir in the wine, increase heat to high and bring to a simmer. Add the chopped tomatoes and parsley bundle, cook for 10 minutes until tomatoes soften and release their juices.
5. Add the mussels, cover with a lid and cook for 3 minutes, then give the pan a good shake or stir to move the mussels from the bottom to the top. Cook for another 2 minutes, or until the mussels open. Discard any unopened mussels and the parsley bundle.
6. Divide the mussels and tomato cooking juices between four bowls. Chop the reserved parsley leaves and sprinkle over to garnish. Drizzle over extra olive oil and a grinding of black pepper. Serve immediately with grilled crusty bread.