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Categories:Viewed: 82 - Published at: 5 years ago
Ingredients
- 200 g (6 1/2 oz) ripe tomatoes
- 1 kg (2 lb) black mussels
- 2 tablespoons olive oil
- 40 g (1 1/4 oz) butter
- 1 leek, white part only, finley chopped
- 3 cloves garlic, cruched
- pinch saffron threads or powder
- 1 tablespoon finely chopped fresh coriander or parsley
- 1 small fresh red chilli, finely chopped
- 2/3 cup (170 ml/ 5 1/2 fl oz) dry white wine
Method
- Score a cross in the base of each tomato.
- Place in a heatproof bowl and cover eith boiling water.
- Leave for 30 second, transfer to cool water, drain and peel away from the cross.
- Cut the tomatoes in half, scoop out the seeds with a teaspoon and finely chop the flesh.
- Scrub the mussels with a stiff brush and pull out the hairy beards.
- Discard any broken mussels, or open ones that don't close when tapped on the beach.
- Rinse well.
- Heat oil and butter in a large saucepan and cook the leek and garlic over low heat until the leek is soft but not brown.
- Add the saffron, coriander or parsley and chilli and cook, stirring, for 1-2 minutes.
- Increase the heat and the wine.
- Bring to the boil and cook for 1-2 minutes, then add the chopped tomato and 1 cup (250 ml/8 fl oz) water.
- Cover and simmer for 20 minutes.
- Add mussels to the pan and cook, covered, until they are opened.
- After 4-5 minutes, discard any unopened mussels.
- So the soap is not too crowded with shells, remove one third of the remaining mussels, remove the mussel meat and add to soup.
- Discard the empty shells.
- Season, to taste, with salt and pepper.
- Serve immediately with crusty bread.
