Name: Mussels in chilli tomato broth
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 1kg bags spring bay tasmanian live blue mussels; 1 tablespoon olive oil; 1 large garlic clove, crushed; 1 small red onion (or 2 eschalots), diced finely; 1 spring fresh thyme; 2 bay leaves; 1 small red chilli, sliced (or 1 tsp dried chilli flakes); cracked black pepper; 100 millilitre dry white wine; 2 400g tins italian tomatoes, chopped, juice reserved; large handful parsley leaves, chopped; chips or crusty bread, to serve

For an exciting variation on classic fish and chips, try fresh Tasmanian mussels simmered in a spicy tomato and white wine broth. They work just as well with crunchy bread.

Looking for more mussels recipes?

Ingredients

2 1kg bags spring bay tasmanian live blue mussels

1 tablespoon olive oil

1 large garlic clove, crushed

1 small red onion (or 2 eschalots), diced finely

1 spring fresh thyme

2 bay leaves

1 small red chilli, sliced (or 1 tsp dried chilli flakes)

cracked black pepper

100 millilitre dry white wine

2 400g tins italian tomatoes, chopped, juice reserved

large handful parsley leaves, chopped

chips or crusty bread, to serve

Method

1.Drain and discard excess liquid from mussels. Return mussels to bags until ready to use.

2.Heat olive oil in saucepan over high heat. Add garlic, red onion (or eschalot), thyme, bay leaves and chilli. Season with pepper. Stir, then add wine.

3.When wine bubbles, and strained mussels, chopped tomato and reserved tomato juice. stir and cover with lid. Cook, stirring occasionally, 5-10 minutes, until mussels open.

4.Remove from heat. Ladle into serving bowls, scatter with parsley and serve with chips or crusty bread on the side.

Any unopened mussels should not be discarded as they are still fine to eat (despite previous concerns that suggested otherwise). The tendon connecting the shells simply needs to be slit with a small sharp knife to open the mussel.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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