Masterclass mussels steamed in red wine
- 500g mussels
- 3 tbsp olive oil
- 2 shallots, finely chopped
- 100g baby plum tomatoes, halved
- Pinch of sugar
- 2 wine glasses of red wine
- 1 red chilli, de-seeded and finely chopped
- 4 tbsp chopped flat-leaf parsley
- 2 very thick slices of bread from a white bloomer loaf
- 1 garlic clove, peeled
- Ground black pepper
Scrub the mussels with a vegetable brush under cold running water and pull off any beards. Discard any that don’t close when tapped.
Pre-heat the gril. Heat 1 tbsp olive oil in a large pan. Add the shallots, tomatoes and sugar, and cook for 2 minutes. Add the wine, chilli and parsley and season well. Allow to bubble for 30 seconds, then add the mussels.
Cover with a lid and cook for 3-4 minutes or until the mussels have opened and are cooked.
Meanwhile, cut 2 very thick slices of bread from a white bloomer loaf and toast on both sides. Immediately rub both sides of the toast with a peeled garlic clove. Drizzle with 2 tbsp olive oil, then sprinkle on a little chopped parsley and freshly ground black pepper.
Serve with the steamed mussels.
Please drink responsibly. For the facts, visit drinkaware.co.uk.