Sweet, succulent mussels, complete with a garlic-spiked tomato sauce are the perfect recipe for a lazy Sunday lunch. Make sure there is plenty of toasted sourdough 0n hand to mop up the sauce, once the mussel-eating is wrapped up.
Mussels with tomato
Μύδια σε σάλτσα ντομάτας
Ingredients
- 2 kg Mussels cleaned or pot ready
- For the sauce
- 6-8 cloves Garlic roughly sliced and less if you prefer
- 5 tbsp Extra virgin olive oil
- 1.5 kg Ripe tomatoes
- 1 Sprig fresh oregano
- Sea salt to taste
- Sofia's chilli puree to taste - see my basic recipes page
- 1/4 cup Fresh flat leaf parsley finely chopped
Instructions
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Start to make the sauce. Wash the tomatoes and halve or quarter. Put them in a saucepan with a splash of water and let them simmer for a few minutes. Once the tomatoes have released a little liquid, remove from the heat. Place the tomatoes in a colander and push through with a wooden pestle (as Sofia does) or pass the tomatoes through a mouli. Place the extra virgin olive oil and garlic in a heavy based pot. Allow the garlic to become a little fragrant, but not burnt. Add the oregano and fresh tomato puree. Stir to combine and bring to a gentle simmer for 30 minutes. Add salt and a little chilli puree to taste.
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Add mussels, cover with a lid and shake occasionally until mussels open (2-3 minutes). Remove the mussels and arrange mussels on a platter. Bring the sauce to a quick simmer over high heat and allow to reduce a little. Season to taste, scatter with finely chopped parsley and serve with toasted sourdough.
