This sauce is really the dish. You could use it with pasta or with any white fish but here we use mussels
- 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
- 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.
- While they are browning, chop up the peeled and de-seeded tomatoes.
- Chop them very finely to make the stew as smooth as possible and add them to the mix with a dash of tomato concentrate.
- 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.
- Next add a good dash of white wine and you have the basis for a very rich stew.
- Put the fresh tomatoes in and let them cook.
- Add a little salt and pepper, but not too much, because you are going to season it at the end.
- 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.
- Now this sauce is really the dish. You could use it with pasta or with any white fish but here we use mussels.
- Clean and prepare them in the usual way and throw ina couple of handfuls when the sauce is ready.
- Let them cook for a few minutes and there you have it.
More by Trish Deseine:
- Recipe: Trish Deseine, Durrus Tartiflette, Today
- Moroccan Lamb
- Apple Compote with Crème Anglaise and Burned Butter Sauce