Mussels In Tomato & Chilli Broth

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From one of our national supermarkets and their free monthly magazine September 2017."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (514.7 g)
  • Calories 801.9
  • Total Fat - 36.5 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 70 mg
  • Sodium - 1218.9 mg
  • Total Carbohydrate - 70.6 g
  • Dietary Fiber - 5.7 g
  • Sugars - 10.5 g
  • Protein - 41.2 g
  • Calcium - 404.5 mg
  • Iron - 15.1 mg
  • Vitamin C - 38.2 mg
  • Thiamin - 1 mg

Step 1

Heat half the oil in a large saucepan over medium heat and add shallot, garlic and chilli and cook for 3 minutes or until softened.

Step 2

Add white wine and bring to the boil and then reduce heat and simmer for 1 minutes and then add tomato, passata and 1/2 cup water and bring to the boil and simmer for 10 minutes or until slightly thickened and then stir in parsley and dill and season with pepper.

Step 3

Meanwhile, thickly slice bread and brush both sides with oil.

Step 4

Heat a heavy based frying pan or chargrill pan over medium-high heat and cook bread for 2 to 3 minutes each side or until golden.

Step 5

Add mussels to tomato broth and cover with a lid and cook for 3 to 4 minutes or until mussels open and discard any unopened mussels.

Step 6

Transfer mussels and broth to warm serving bowls and serve with Turkish bread.

Tips & Variations


No special items needed.

Related

Bergy

We love Mussels and often have them as our Sunday appetizer. I have 3 recipes that I rotate through but never more! Pat this recipe is the best yet! I cut the recipe in half, used 5 garlic cloves, Marsala wine & dried herbs. I wish you could see our smiles from the enjoyment these mussels gave us MMmmmm.

review by:
(1 Oct 2018)