Mussel and Tomato Stew

This sauce is really the dish. You could use it with pasta or with any white fish but here we use mussels

Ingredients


  • 500 g mussels
  • 6 cloves garlic
  • four shallots
  • olive oil
  • 6 tomatoes (peeled and de-seeded)
  • dash of tomato concentrate
  • 1 glass of white wine

Method

  1. As usual we start with garlic, lots of it, finely chopped and gently fried in a little good olive oil with three or four equally finely chopped shallots.
  2. While they are browning, chop up the peeled and de-seeded tomatoes.
  3. Chop them very finely to make the stew as smooth as possible and add them to the mix with a dash of tomato concentrate.
  4. Turn up the heat a little bit and once it's cooked for a few minutes, put some wine in, some thyme, rosemary and a bay leaf.
  5. Next add a good dash of white wine and you have the basis for a very rich stew.
  6. Put the fresh tomatoes in and let them cook.
  7. Add a little salt and pepper, but not too much, because you are going to season it at the end.
  8. Let it cook until the tomatoes are really soft. You could use tinned tomatoes, but when they are in season, it's lovely to use those.
  9. Now this sauce is really the dish. You could use it with pasta or with any white fish but here we use mussels.
  10. Clean and prepare them in the usual way and throw ina couple of handfuls when the sauce is ready.
  11. Let them cook for a few minutes and there you have it.




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