Chilli / Leek / Savoury / Shellfish / Tomato

Old School Mussels with White Wine, Tomatoes and Thyme

My Mussels with White Wine, Tomatoes and Thyme is classically old school – a heady dose of garlic, splash of white wine, fragrant fresh thyme, and a kick of red chilli. Serve with big, chunky slices of crusty sourdough – perfect from sopping up the broth – and beers straight from the esky. The sun can’t help but shine.

1kg mussels, de-bearded

Olive oil

Sea salt

½ leek, roughly chopped

3 cloves of garlic, sliced

2 red chillies, chopped thinly

500g ripe cherry tomatoes, chopped into quarters

½ glass of dry white wine

½ bunch fresh parsley, roughly chopped

3-4 sprigs fresh thyme

Loaf of good quality sourdough bread, sliced thickly

In a large, heavy based saucepan heat the olive oil and add the garlic, leek and a pinch or two of salt. Cook until fragrant.

Add ½ of all the fresh herbs and tomatoes and let the mixture cook for a few moments. When the tomatoes have softened slightly add the mussels to the pan. Give the pan a stir and then add the white wine – the pan should be hot enough that when you add the wine it sizzles and steams – lower the heat and once the alcohol has cooked out, pop the lid on the pan and give it a quick jiggle.

Steam the mussels for approx. 3-4 minutes or until most of the mussels have opened. Add the remaining herbs, season to taste.

Transfer mussels to a serving platter and pour over the cooking liquid. Serve alongside thick slices of char-grilled sourdough.

 Serves 4-6

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s