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the food company 1111

Peri Peri Mussels with Sourdough

INGREDIENTS

2 Tbsp Olive Oil

20g TFC Minced Garlic

200 Mls TFC Peri Peri Sauce

1 Tbsp Tomato Paste

1kg Tomatoes, Finely Chopped

1 Lemon, Rind Finely Grated, Juiced

2 Tsp Caster Sugar

1/2 Cup Dry White Wine

1.5kg Mussels, Beards Removed (See Note)

1/2 Cup Flat-Leaf Parsley Leaves, Roughly Chopped

Crusty Bread, To Serve

Salt And Pepper, To Season

METHOD

  1. Heat oil in a large, deep saucepan over medium heat. Add onion, Garlic and Peri Peri. Cook, stirring, for 3 minutes or until onion is soft. Add tomato paste and cook for 1 minute.
  2. Add tomato, lemon rind, lemon juice, sugar and wine to pan. Stir until well combined. Increase heat to high. Bring sauce to the boil. Reduce heat to medium. Simmer, uncovered, for 8 to 10 minutes or until thick. Season with salt and pepper.
  3. Add mussels to sauce. Cover and cook, shaking pan occasionally, for 3 to 5 minutes or until mussel shells open. Discard unopened shells. Ladle sauce and mussels into bowls. Sprinkle with parsley. Serve with bread.