Steamed mussels, cherry tomato and garlic stew
serves
4
Joel Bennetts, of Sydney's Fish Shop and Fsh Mkt, shares a recipe for mussels that's big on flavour and comfort, and low on effort.
Ingredients (9)
- 200ml extra virgin olive oil
- 4 punnets (1kg) cherry tomatoes
- 8 garlic cloves, peeled
- 1 tsp chilli flakes
- 1/2 bunch fresh thyme, leaves picked
- 1kg pot-ready mussels
- 50g unsalted butter
- 1 cup flat-leaf parsley leaves, finely chopped, plus extra to serve
- Baguette, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Heat oil in a heavy-based saucepan over medium heat. Add tomatoes, garlic, chilli flakes and thyme, and cook for 15 minutes or until tomatoes are caramelised and softened. Season with salt flakes and freshly ground black pepper. Using a stick blender, blitz mixture until smooth.
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2.Add the mussels to the pan and cover with a lid to steam for 5 minutes or until mussels have opened (discard any that remain closed). Stir through butter and parsley. Scatter with extra parsley and serve with a baguette alongside.
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