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Mussels with White Wine and Tomato Sauce
Recipe by Rue Mupedzi
Fancy something quick yet packs a punch? Try these delicious Mussels cooked in a white wine and tomato sauce and served with flatbread.
- Steps
- Ingredients
Steps
- For the Flatbread, place water and butter into a small saucepan over medium heat. Stir until butter melts then remove from the heat.
- Place flour and a pinch of salt into a bowl. Add the water and butter and mix until a dough comes together. Turn out onto a lightly floured work surface and knead dough for 2 minutes. Wrap in cling film and set aside to rest for 30 minutes.
- Unwrap dough and cut into 2 portions. Roll out into 3mm thick circles.
- Heat a non-stick pan over medium heat. Once hot, add round of dough and cook until starting to puff and colour, about 90 seconds. Flip flatbread and cook for about a minute or until underside is golden. Remove from the pan and cover with a clean tea towel.
- For the Mussels, heat butter in a large heavy based saucepan over medium heat. Once melted and foamy, add onion, garlic and chilli and cook until fragrant.
- Increase the heat, add wine and bring to a boil and boil for about 4 minutes. Add tomatoes and bay leaf. Reduce heat and simmer until reduced, about 15 minutes.
- Add sugar and spices, to taste and a little water if needed.
- Add cleaned mussels, cover with a lid and cook until mussel shells start to open. Remove from the pan and discard any unopened mussels. Add parsley and season with salt to taste.
- Arrange mussels in a bowl and cover with sauce. Serve with flatbread on the side.
