Mussels with borlotti, tomato and pangrattato

Name: Mussels with borlotti, tomato and pangrattato recipe
Yield: 4
Ingredients: 80g unsalted butter, chopped; 2 leeks, thinly sliced; 3 garlic cloves, crushed; 1 long red chilli, chopped; 1/3 bunch flat-leaf parsley, stalks finely chopped, leaves picked, chopped; 1.5kg pot-ready black mussels; 2 x 400g cans borlotti beans, rinsed, drained; 200g cherry tomatoes, halved; 1 cup (250ml) white wine; 1/4 cup (60ml) extra virgin olive oil, plus extra to serve; 2 garlic cloves, bruised; 2 cups (100g) torn sourdough breadcrumbs

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by Silvia Colloca

Cook and author

Aug 02, 2018

Don't throw away that loaf of bread, make this instead! This recipe combines seafood, vegetables and sourdough, big yes.

80g unsalted butter, chopped
2 leeks, thinly sliced
3 garlic cloves, crushed
1 long red chilli, chopped
1/3 bunch flat-leaf parsley, stalks finely chopped, leaves picked, chopped
1.5kg pot-ready black mussels
2 x 400g cans borlotti beans, rinsed, drained
200g cherry tomatoes, halved
1 cup (250ml) white wine

Pangritata

1/4 cup (60ml) extra virgin olive oil, plus extra to serve
2 garlic cloves, bruised
2 cups (100g) torn sourdough breadcrumbs

Method

1.

For the pangrattato, heat the oil in a frypan over medium heat. Add garlic and cook, stirring regularly, for 1 minute or until fragrant. Add breadcrumbs and cook, stirring regularly, for 2-3 minutes or until golden and crisp, then drain on paper towel.
2.

Melt butter in a large shallow saucepan over medium-high heat. When foaming, add leek, garlic, chilli and parsley stalks, and cook, stirring occasionally, for 5 minutes or until leek is softened. Increase heat to high, add mussels, beans and tomato, and stir to combine. Add wine, cover and cook, shaking the pan occasionally, for 4 minutes or until mussels have opened. Stir through parsley leaves.
3.

Divide mussel mixture among serving bowls. Scatter over pangrattato and drizzle with extra oil to serve.