Ingredients
- 50 grams butter
- 2 garlic cloves, finely chopped
- 150 gram yellow onion (chopped finely, 1 medium onion)
- 1 bay leaf
- 1/2 teaspoon saffron threads (a good pinch)
- 1 kilogram tomatoes, chopped coarsely
- 250 ml white wine (1 cup)
- 1 kilogram mussels (debearded and cleaned)
How to Make
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Step 1: Put butter into a large, frying pan or saucepan over a medium heat and add the garlic, onion and bay leaf and cook for a few minutes, or until onion is soft.
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Step 2: Add the saffron threads and cook for a further minute before adding the tomatoes and white wine.
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Step 3: Season with ground black pepper and bring to the boil, then reduce the heat and simmer, uncovered for 15 minutes or until thick.
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Step 4: Turn up the heat on the tomato mixture and add the mussels, cover with a lid and cook for 2 minutes or until all the mussels have opened and then remove from the heat.
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Step 5: Ladle into serving bowls and enjoy.
We hope you enjoy this recipe!
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