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Mussels with Herbs and White Wine
This recipe calls for serving the dish in large bowls with crusty garlic bread.
If you wish, you can serve the mussels over a string pasta such as spaghetti, linguine, or angel hair... instead of or in addition to the bread.
Mussels with Herbs and White Wine
Serves 4 (as a main course)
4‒5 lbs (about 80) mussels
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 tin of chopped tomatoes (16 oz / 450 g)
1 glass dry white wine
1 tablespoon organic paprika
Organic oregano
Organic black pepper
2 organic bay leaves
Organic extra virgin olive or macadamia nut oil
Fresh parsley for garnish
Crusty garlic bread (or cooked pasta)
- Heat the olive oil in a large pan, add the onions and garlic and fry gently for about 10 minutes until soft.
- Add the other ingredients except the mussels and bring to the boil. Turn the heat down and simmer for about 10 minutes.
- Add the mussels to the pan and cover and simmer for about 5 minutes until the shells open.
- Serve in large bowls with parsley garnish, and garlic bread on the side. (Or serve in bowls over pasta.)
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