Photo: Natalie Boog
- 1 large brown onion, sliced
- 2 garlic cloves, finely chopped
- 1 cup dry white wine
- 2 x 400g cans chopped tomatoes
- 3 sprigs oregano
- 2 sprigs thyme
- 1 tsp dried chilli flakes
- 1 tsp sugar
- 2 tbsp tomato paste
- 2kg mussels, scrubbed and debearded
- 1/2 cup flat-leaf parsley, coarsely chopped
- 1/2 cup light cream
- Crusty bread, to serve
Heat oil in a very large, deep pan and cook onion and garlic over low heat for 2-3 minutes. Add white wine and bring to the boil. Simmer for 3 minutes.
Add tomatoes, oregano, thyme, chilli flakes, sugar and tomato paste. Stir well and bring to the boil.
Add mussels. Cover and cook over high heat for 2-3 minutes, shaking pan occasionally. Using a slotted spoon, remove mussels as soon as they open and place in a large serving dish. Discard any that do not open.
Remove pan from heat, add parsley and cream and stir well. Pour sauce over mussels and serve immediately with crusty bread.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Main Ingredients - Fish, Shellfish
- Cuisine - Italian
- Course - Main-course