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Maggie Beer

Mussels with tomato and basil sugo

Mussels with Tomato and Basil Sugo

Mussels with tomato and basil sugo

Step 1: Bring the Verjuice to the boil in a deep fry pan.

Step 2: Add mussels and cover with a tight fitting lid.

Step 3: Let this stand for several minutes before checking and as each mussel opens, remove it with tongs. Smell any mussels not opened during this process (around 7 minutes in total) and if there isn’t an off character within them, then prise shells open and add to dish.

Step 4: Meanwhile heat the sugo in a saucepan and then add strained cooking juices from the mussels.

Step 5: Add half of the Extra Virgin Olive Oil, bring back to a simmer and stir through.

Step 6: Place the mussels in four bowls and pour Tomato and Basil Sugo over them.

Step 7: Sprinkle with the parsley and season with pepper. Drizzle with the remaining Extra Virgin Olive Oil.

Ingredients

  1. To taste salt flakes
  2. 80g 4 tbspn flat leaf parsley chopped
  3. 1.0kg mussel
  4. 250ml 1 cup Verjuice

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