Ingredients
- 2 kilograms mussels (green-lip mussels, cleaned and washed, 2 kilograms)
- 2 1/2 cups tomatoes, diced (ripe, 600 grams)
- Fresh basil leaves, chopped (a good handful)
- Fresh parsley leaves, chopped (a good handful)
- Fresh thyme, chopped (a good handful)
- 1 teaspoon sea salt
- 1/8 teaspoon saffron
- 500 ml wine (Sauvignon Blanc, 2 cups)
- 1/4 cup olive oil (lemon infused olive oil, 60 ml)
How to Make
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Step 1: Place the mussels in a large pot with a tight fitting lid and add the next 6 ingredients and mix well, then pour on the wine and oil and place over a high heat, bring to the boil and cook for 3 minutes.
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Step 2: Take the lid off the pot and give the mussels a stir, put the lid back on and cook a further 2 minutes.
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Step 3: They're cooked when they all open, however you occasionally get some that are stubborn and refuse the play ball, add the herbs and mix through after you have discarded any unopened mussels.
We hope you enjoy this recipe!
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