Easy Italian Style Mussels
In the scheme of shell fish I would probably rank the humble mussel in third place after oysters and scallops. What gets mussels into third place is they are abundant (where I am), cheap and reasonably easy to cook.
They are a bit of a pain to clean, but if you get the farmed mussels they are generally sand and grit free, and it doesn’t take much to give them a quick scrub and debeard them.
Here’s a quick and simple muscle recipe that tastes great. It will serve two as a main meal or 4-6 as an entree.
Ingredients
1kg Mussels (scrubbed and debearded)
1 tin diced tomatoes
1 onion (finely chopped)
1 clove garlic (crushed)
1 tablespoon olive oil
1 glass dry white wine
1/2 glass water
parsley
Method
1. In a large pot fry off onion and garlic in oil until onion is clear.
2. Add tomato wine and water and simmer for 15 minutes.
3. Add mussels and place the lid on the pot to allow the mussels to steam for 10-15 minutes. While the mussels are cooking they will release their juice which adds to the flavour.
4. Serve into large bowls and garnish with the parsley.
