Mussels with Tomato and Basil Sugo
Ingredients
250ml verjuice
500g jar Tomato and Basil Sugo
1kg mussels
2 tablespoons 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 (approx. 7 minutes in total).
Heat sugo in a saucepan and add strained cooking juices from mussels.
Add 2 tablespoons of olive oil and stir.
Place the mussels in 4 bowls and pour sugo over them.
Add parsley and pepper. Drizzle with extra olive oil if desired. Serve with crusty bread.