You may also like
Ingredients
- 1.2kg of live mussels
- 1/2 cup of dry white wine
- 1/2 a sliced tender leek
- 2 cloves of minced garlic
- 1 tbsp of chopped thyme
- 1/2 cup of chopped flat-leaf parsley
- 1/2 cup of pureed ripe tomatoes
- extra virgin olive oil
- salt and pepper
Method
For 4 people, de-beard and scrub (if necessary) 1.2kg of live mussels.
Place them in a large pot with: a 1/2 cup of dry white wine, 1/2 a sliced tender leek, 2 cloves of minced garlic, a tablespoon of chopped thyme, a 1/2 cup of chopped flat-leaf parsley and a 1/2 cup of pureed ripe tomatoes. Place on high heat with a tight-fitting lid until the mussels have opened. This should take 3-4 minutes. Give the pot a shake after a minute or so to help the mussels open.
Finish by drizzling on a couple of tablespoons of extra virgin olive oil and season.
Serve immediately.
