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Edition 27 |
4 lbs (1kg) PEI Mussels
1 tbsp (15ml) olive oil
2 shallots, finely chopped
4 cloves garlic, minced
1/4 cup (60ml) white wine
2 tbsp fresh basil, finely chopped, divided
1 cup (250ml) passata*
1 tbsp fresh thyme leaves
pinch red pepper flakes
sea salt and pepper to taste
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1 tbsp (15ml) olive oil
2 shallots, finely chopped
4 cloves garlic, minced
1/4 cup (60ml) white wine
2 tbsp fresh basil, finely chopped, divided
1 cup (250ml) passata*
1 tbsp fresh thyme leaves
pinch red pepper flakes
sea salt and pepper to taste
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1 - Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
2 - Heat oil over low heat in a large pot that has a fitted lid. Add the shallots and garlic and cook slowly until shallots are translucent, about 5 minutes.
3 - Turn up the heat to medium high and add the white wine. Bring mixture to a boil, then add 1 tbsp of the basil, the passata, thyme and red pepper flakes. Simmer for 2-3 minutes.
4 - Add the mussels to the pot and cover. Cook mussels in simmering sauce for 5-7 minutes until steam pours out from under the lid. Discard any that do not open.
5 - Stir well then using a slotted spoon, scoop mussels into a serving dish. Season sauce with sea salt and pepper to taste. Spoon sauce over mussels and serve with remaining fresh basil.
*Passata is an unseasoned puréed tomato sauce. Make your own by blending a can of plum tomatoes.
FOODIE FUN FACT
Often the unsung heroes of mussel dishes, tomato and garlic are used as a base in everything from mussel pastas and chili to soups and stews, adding delicious flavor and aroma.
