Tomato and saffron mussels

Tomato and wine seem to compliment mussels so well, and this dish is no different. Add some linguini to the mix and you have a deliciously hearty seafood and pasta dish.
Tomato and saffron mussels

Photography by Steve Brown. Styling by Michelle Cranston.




1.Bring a large pan of salted water to the boil.
2.Put the butter into a large, frying pan or saucepan over a medium heat and add the garlic, onion and bay leaf. Cook for a few minutes, or until the onion is soft. Add the saffron threads and cook for a further minute before adding the tomatoes and white wine. Season with freshly ground black pepper. Bring to the boil, then reduce the heat and simmer, uncovered, for 15 minutes or until thick.
3.Add the linguine to the pan of boiling water and cook until al dente.
4.Turn the heat up on the tomato mixture and add the mussels. Cover with a lid and cook for 2 minutes or until all of the mussels have opened. Remove from the heat.
5.Drain the linguine and divide between warmed pasta bowls. Spoon the warm tomato sauce and mussels over the pasta.

Not suitable to freeze or microwave.


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