Mussels with Tomato, Chilli & Garlic Sauce
Be transported on a European holiday by bringing fresh seaside aromas to your kitchen by making this fancy yet super easy dish.
My Crumble Dutch Oven was here to save the day, again, to make these tasty mussels steamed in a tomato, chilli and garlic sauce. This pot truly does serve as the perfect all rounder for every single step of making this recipe.
Uniquely handcrafted, stylish, functional and affordable, my Crumble Dutch Oven is large enough to cook for up to 4-6 standard meals, and is ideal for steaming these delectable mussels.
If you would like to try a Crumble Dutch Oven out for yourself to make this meal, plus lots more, simply head over to the Crumble website.
Trial a Crumble product for up to 30 days in the comfort and familiarity of your own kitchen. If you are not completely satisfied, send it back their way for a full refund. It’s the risk-free way to purchase cookware!
Ingredients
1 kg fresh mussels scrubbed clean with beards removed
2 tbsp extra virgin olive oil
1 large shallot, finely diced
4 cloves garlic, thinly sliced
1 tsp red pepper flakes
1 teaspoon lemon zest, plus extra to serve
1 cup Sauvignon blanc
400g tin of diced tomatoes
chopped fresh parsley
Method
Place your Crumble Dutch Oven over medium heat. Heat the olive oil, then add the shallots, garlic and chilli. Continually stir for 3 minutes, add the lemon zest and continue to stir for a further 2 minutes, until the shallots are soft and golden.
Pour in the Sauvignon blanc, stir and allow to reduce by half.
Add the canned tomatoes, reduce to medium-low heat, stir, and simmer partially covered with your Crumble lid, stirring occasionally.
After 15 minutes when the sauce has thickened slightly, add the mussels to the Crumble Dutch Oven, give them a stir to coat all the shells and then place the lid back on.
Leave to steam for 5 minutes, shaking a couple of times with the lid still on to ensure the mussels get evenly distributed in the sauce.
Remove the lid and check if the mussels have opened up. If some of them remain closed, leave them in the pot and cover them again until they open - about 2 minutes. If they won’t open, discard them.
Serve the mussels with crusty sourdough bread and garnish with fresh parsley and lemon zest.
Serves 4.