Mussels in a rich Tomato Sauce with Crusty Bread
Cook Time 25 minutes
2tbs. olive oil
1 onion, diced
1 chilli, roughly chopped
2 cloves of garlic, finely chopped
2 anchovies, roughly chopped
¾ cup white wine
3 sprigs thyme
1 can x 410g Ardmona Diced Tomatoes
Salt and pepper
2 slices sourdough, grilled
Heat a large sauté pan over medium heat. Add the onion, oil, chilli, garlic and anchovies, and cook for 4 minutes or until the garlic just starts to change colour. Now add the wine and thyme and bring to the boil. Reduce by half and then pour in the tomatoes. Place the lid on top and cook over a gentle simmer for 10 – 15 minutes.
In the meantime, prepare your mussels by debearding and scrubbing them.
Once the sauce is thick, bring to the boil again and add the mussels. Cover and cook for 3-4 minutes or until they open. Shake the pan a few times while cooking to help them open and cook evenly.
Serve in a large bowl in the middle of the table with freshly grilled bread.