A cold winter night down the coast is absolutely a perfect match for this dish. There is nothing better than coming in out of the cold air and diving into a hot bowl of mussels, soaking up all the lovely soup with fresh bread! Go on, go visit your local fisherman now!
Ingredients
1kg fresh mussels, cleaned
1 bottle passata
1 can whole peeled tomatoes
1 tablespoon tomato paste
2 marinated anchovies
1 teaspoon capers
1 garlic clove, minced
1 cup fresh parsley
Pinch of chilli flakes or fresh chilli if desired
1/3 cup olive oil
Salt
Method
Clean your mussels! Be sure the beard has all been removed.
In a large pot, add the olive oil and anchovies. Mix as the oil heats as the fish shall dissolve into the oil. Once this has happened add your capers and garlic, fry off for a minute.
Add the passata, tomatoes, paste and chilli to the pot and bring to a boil. Simmer until the sauce starts to thicken.
Add the mussels and put a lid on, shaking back and forth to mix the mussels through the sauce as they cook. Will only take a few minutes until they have all opened up. Stir through the parsley last minute. Serve hot with crusty bread or mix pasta through if desired.
Chanel's Tapas Bar 