 Best served immediately |
Good source of: iron Preparation time: 10 minutes Cooking time: 10 minutes Serves: 4 |
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Ingredients: 1 tablespoon olive oil 4 cloves garlic, crushed 1/2 cup dry white wine pinch saffron threads 1 kg mussels, shells scrubbed and beards removed (make sure you buy mussels with their shells closed and throw out any that do not open during cooking) 500 g ripe red tomatoes, skins removed and chopped (this can be done by placing raw tomatoes in a saucepan of boiling water for 1 minute, then remove, allow to cool slightly and then remove skins) 1 tablespoon parsley, chopped 1 tablespoon basil, shredded black pepper, freshly ground |
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Method:
1. Heat oil in a wok or large frying pan over high heat.
2. Add the garlic and cook briefly until fragrant (make sure not to burn the garlic).
3. Add the wine and saffron. Bring the mixture to the boil and add the mussels. Cover with a lid and cook for 3-4 minutes.
4. Remove the lid, shake the pan and remove cooked mussels as they open.
5. Keep warm until most are opened and throw out any unopened mussels.
6. Add the tomatoes to the pan along with the parsley and basil.
7. Season to taste.
Notes: Serve mussels in deep bowls and pour the tomato mixture over the top - can be served with your favourite crusty bread or pasta.
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