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Mussels poached in white wine

Lynne Mullins

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Mussels poached in white wine
Mussels poached in white wineNatalie Boog

For those evenings when you're short of time but still want something fast, fresh and delicious, whip up what I call fairly fast food. You only need a cupboard stocked with a few quality ingredients to prepare something interesting and tasty.

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Ingredients

  • 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

Method

  1. 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.

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