Steamed Mussels with Crusty Bread

By Leanne De Bortoli

Seves 4 for starters

MUSSELS

  • 1½ kg black mussels
  • 1 tbsp oil
  • 1 medium onion, chopped
  • 1-2 cloves garlic, sliced
  • 4 medium tomatoes, peeled and chopped (or add a tin of drained, chopped tomatoes)
  • 1 cup dry white wine, such as De Bortoli Windy Peak Yarra Valley Chardonnay
  • ½ cup fresh parsley, chopped
  • 2 tbsp fresh basil (or more parsley), roughly torn
  • crusty bread

Soak mussels in cold water for 30 minutes. Scrub mussels thoroughly and remove ‘beard’.Heat oil in a pan, add onion and garlic and cook, stirring, until onion is soft. Be careful not to burn.Pour in wine and bring to the boil, then add tomatoes. Add mussels and simmer, covered, for about 5 minutes or until mussels open. Remove mussels from pan and discard any that haven't opened.Boil tomato mixture, uncovered, for about 10 minutes or until mixture has reduced by half and is quite thick.Stir in herbs, then return mussels to the pan to heat through before serving. Serve with crusty bread to mop up the juices.

Enjoy with La Bohéme Act Two Pinot Noir Rosé

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