What you need
2 TBLS extra virgin olive oil
1 small onion – finely chopped
1 garlic clove – crushed
2 medium ripe tomatoes – finely chopped
1 kg mussels – cleaned
250ml dry white wine
2 TBLS parsley – finely chopped
What to do
To prepare the mussels
If you have purchase farmed mussel, they are usually quite clean. Check with your fishmonger if you are unsure.
To clean the mussels, use your hands or a clean scrubbing brush to rub off any debris like seaweed, sand, barnacles, or mud spots that could be on the shell.
Next you need to remove any stringy membrane called ‘the beard’ by simply pull on it towards the hinged end. At the same time, if you come across any mussels that are open, you should tap them and they should close. Any that don’t close are dead and should be discarded.
This last step is important particularly if you are using wild mussels rather than farmed. Place the mussels in a large bowl filled with cold water. Leave to soak for 10 minutes to flush out any sand they may be holding.
Remove them from the water individually into a clean bowl to avoid returning any sand that may be at the bottom of the water.
To cook the mussels
Heat oil in a large pot on a low heat.
Add onions and cook for 2 minutes or until onion becomes translucent.
Add garlic and tomatoes, stir through and cook for 2 minutes.
Turn heat up to medium and add the prepared mussels and stir through.
Add the wine and stir, put on a lid and steam for 3 – 5 minutes or until mussels open. Some may take a little longer than others, so you should remove them as they open to avoid over cooking them.
Tip the mussels and juice into a large serving bowl. Sprinkle the parsley and squeeze the lemon over the top, serve with a summer salad and crusty bread to soak up the delicious juices, and watch then be devoured!