Mussels in Chili tomato sauce. Heat the oil in a large pan with a tight- fitting lid. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). When it comes to shellfish, mussels are definitely up there with my favourites.
The rich, deep sauce complimented the mussels beautifully and added a.
For a light meal or lovely starter, simply add mussels to simmer (until opened) in this beautiful tomato sauce with butter, olive oil, garlic, shallots, capers, Italian seasoning and crushed chilli flakes, garnished with spring onions.
Add the white wine and tomato sauce, increase the heat to high.
You can have Mussels in Chili tomato sauce using 8 ingredients and 3 steps. Here is how you cook that.
Ingredients of Mussels in Chili tomato sauce
- It's 1 cup of White wine.
- It's 4 of tomatoes.
- You need 2 tbsp of tomato paste.
- It's 3-4 cloves of Garlic.
- You need 1 of onion.
- You need of Sugar.
- Prepare of Salt.
- You need of Lime juice.
Heat oil in a large saucepan over medium. Using a slotted spoon, transfer garlic to a small bowl. Place the mussels and dry white wine (or water) in a pot over a high heat. Cover with a firm lid to create steam from the liquid.
Mussels in Chili tomato sauce instructions
- Stir fry onion, garlic and tomato.
- Add in wine, tomato paste and lime juice. Salt and sugar to taste.
- Add in mussels last.
Steam the mussels and once they are fully open, strain all the liquid from the pot. Add the chilli tomato sauce to the mussels and stir gently to coat all the mussels with the sauce. We use Kinkawooka mussels, harvested sustainably in Port Lincoln, South Australia, cooking them in a lovely rich and saucy tomato broth. If you're really hungry and want to trick the dish up more, you can add pieces of snapper, flathead or blue eyed cod to the sauce at the first sign of the mussels opening. Heat oil in heavy large pot over medium-high heat.
