A warming dish to serve in early autumn, when Mussels have finished spawning and home-grown tomatoes are still good.
- Yield: 2 Servings as a main course, 4 as a starter
- 1 tbsp olive oil
- 1 small onion, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- 1 red chilli, deseeded and finely chopped
- 100 ml dry white wine
- 1 kg Mussels, purged, scrubbed and debearded
- 500 g large tomatoes, skinned, deseeded and roughly chopped
- Sea salt and freshly ground black pepper
- Chopped parsley, to serve
How to Make It
- Heat the olive oil in a large wide pan over a medium heat. Add the onion, garlic and chilli and fry gently for 5 minutes until soft. Add the wine and Mussels, cover the pan tightly and cook for 3–4 minutes until the Mussels are open. Discard any that remain closed.
- Scoop the Mussels out with a slotted spoon and divide them among warmed bowls. Add the tomatoes to the juices in the pan and cook for a few minutes, crushing them slightly, until you have a rough-textured sauce. Season with salt and pepper.
- Spoon the sauce over the Mussels, scatter with chopped parsley and serve, with plenty of bread to mop up the juices.