2kg (4 pounds 2 oz) fresh mussels, scrubbed and de-bearded
1 cup diced, tinned tomatoes
1 cup white wine
8-10 cloves garlic, sliced
1/2 teaspoon dried chilli flakes
150 grams (5 oz) sopressa salami, roughly chopped
1 tablespoon olive oil
There’s just no delicate way to eat mussels. If you can’t get your fingers in there to prise open the shells and mop up the juice with bread, you’re just not getting the full experience!
Pairs well with …..
Hints and tips:
For extra flavour, add 1 cup of basil or coriander (cilantro) before serving.
Heat olive oil in large saucepan over medium heat. Cook garlic and salami, careful to not burn the garlic for 2 minutes.
Add the wine, simmer for 1 minute, then add the tomatoes and chilli flakes.
Bring to boil and add the mussels, place lid on saucepan and shake to disperse. The mussels will start to open as they cook. Shake saucepan every minute or so. After 7 – 8 minutes the mussels will be completely open and cooked. Discard any unopened mussels.