June 01, 2018
Fresh Tomatoes, Dinner, Main Dish,
Shellfish, Mussels, Alcohol, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wine more
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"From one of our national supermarkets and their free monthly magazine September 2017."
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.
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.
Meanwhile, thickly slice bread and brush both sides with oil.
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.
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.
Transfer mussels and broth to warm serving bowls and serve with Turkish bread.
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