Mussels poached in white wine

Mussels poached in white wine
Mussels poached in white wine Photo: Natalie 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.


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.