Description
This is a hearty seafood dish with plenty of nutritious vegetables and a helping of tomato soup. Serve it with rice or quinoa or even pasta. Dont skip the anchovies, they melt into the sauce and make a delicious base
Ingredients
Scale
- 1 kg cleaned black Mussels
- 1 can chopped or peeled tomatoes (14ozs)
- 1 clove of garlic
- 1 small leek chopped and cleaned ( or 1 small onion)
- 1 cup of frozen peas (opt- you could use green beans, broccoli, chickpeas)
- 4 sprigs flat leaf parsley ( leaves picked and very roughly chopped or ripped)
- 4 sprigs of mint ( same as above)
- 5–6 anchovies ( I used truffled anchovies)
- 1/4 cup virgin olive oil
- fresh chilli ( optional)
Instructions
- Have your rice, couscous, quinoa or pasta ready before you start. Keep warm then..
- Heat the pot and add 1/2 the olive oil. Add the leek , garlic and anchovies and sweat till softened without colouring.
- Turn up the heat a little and add the tomato, peas, ( chilli if using) and bring up to the boil add the Mussels (and a touch more oil if you love the taste). Put the lid on and simmer for 5 minutes on high ( or until you see a bit of steam escape. Then take off the heat and shake the pot and put the lid back on for 5-6 minutes.
- All of the mussels should be open. Add the chopped herbs and serve .
- A squirt of lemon is also nice with these
- Prep Time: 10 mins
- Cook Time: 10 mins