There are certain things that I’m not brave enough to do on my own. Jumping out of a plane was one, and attempting to cook mussels for the first time was another. These were beautiful and under the guidance of my Da, a remarkably low stress experience. Some flavours are almost foolproof. One of these combinations is chilli, garlic and tomato. I was amazed at the beautiful ocean smell and taste that the mussels added.
Tomato and Chilli Mussels
- 1.5kg closed raw mussels
- 1kg tomatoes
- 2 red chillis
- 3 cloves Australian garlic
- Olive oil
- 3 French shallots
- 1 punnett grape tomatoes
- Egg fettuccini
- 1 tbspTomato paste
- 1 cup white whine
- Large handful Thai basil
- Chop the shallots and garlic and cook with olive oil until translucent.
- Chop the chilli finely and add to the opinion and garlic.
- Roughly chop the large tomatoes and add to the pot.
- Bring to a simmer and add the white wine and tomato paste. Continue simmering until the tomato has broken down into a sauce.
- Meanwhile, clean the mussels and then add to the tomato mix. Cover and cook for 5 minutes.
- Bring water to the boil and cook the pasta.
- Slice the grape tomatoes in half and then add, with the basil, to the tomato and mussels.
- Drain the pasta and spoon the mussels over the top.
- Voila! Enjoy!
Delicious and easy meal. It’s all very sophisticated until you eat it… then it’s as messy as it is delicious!