Mussels in Tomato & Basil Sugo
Ingredients
250ml Verjuice
500g Tomato and Basil Sugo
1kg Mussels
2 tbsp Parsley, chopped
Sea salt
Freshly ground black pepper
Extra Virgin Olive Oil
Method
Bring Verjuice to the boil in a deep fry pan. Add mussels and cover with lid. Leave several minutes before checking and as the mussels open, remove them with tongs. Discard any mussels not opened during this process - approximately 7 minutes in total.
Heat Tomato and Basil Sugo in a saucepan and add strained cooking juices from mussels. Add 2 tablespoons of Extra Virgin Olive Oil and stir. Place the mussels in 4 bowls. Pour the Tomato and Basil Sugo over the mussels. Add the parsley and pepper. Drizzle with Extra Virgin Olive Oil if desired. Serve with crusty bread.