Name: Steamed mussels in tomato garlic broth
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 (50g) shallots, finely chopped; 4 clove garlic, crushed; 410 gram can crushed tomatoes; 1 cup (250ml) dry white wine; 1 teaspoon caster sugar; 2 kilogram small black mussels, scrubbed, beards removed; 1/2 cup coarsely chopped fresh flat-leaf parsley

Ingredients

1 tablespoon olive oil

2 (50g) shallots, finely chopped

4 clove garlic, crushed

410 gram can crushed tomatoes

1 cup (250ml) dry white wine

1 teaspoon caster sugar

2 kilogram small black mussels, scrubbed, beards removed

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

1.Heat oil in large saucepan. Stir shallot and garlic over heat until shallot softens.

2.Add undrained tomatoes, wine and sugar; bring to the boil. Reduce heat and simmer uncovered for about 10 minutes or until sauce thickens slightly.

3.Add mussels to pan and simmer with lid on for about 5 minutes, shaking pan occasionally, until mussels open. Remove mussels from pan and divide among serving bowls. Cover with foil to keep warm.

4.Bring tomato mixture to the boil. Boil with lid off for about 5 minutes or until sauce thickens slightly. Pour tomato mixture over mussels and sprinkle with parsley.

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