500 g mussels
2 tbsp olive oil
2 shallots, finely diced
6 plum tomatoes, cut into 8
175 ml white wine
salt and freshly ground black pepper
2 slices thick white bread, crusts removed, soaked in 4 x 1 tsps of milk
3 cloves garlic, peeled
3 tbsp tahini
3 tbsp white wine vinegar
2/3 cup (150 ml) 1/4 pt sunflower oil
2 tsp (10 g) 1/2 oz flat leaf parsley, chopped
2 tbsp olive oil
2 shallots, finely diced
6 plum tomatoes, cut into 8
175 ml white wine
salt and freshly ground black pepper
2 slices thick white bread, crusts removed, soaked in 4 x 1 tsps of milk
3 cloves garlic, peeled
3 tbsp tahini
3 tbsp white wine vinegar
2/3 cup (150 ml) 1/4 pt sunflower oil
2 tsp (10 g) 1/2 oz flat leaf parsley, chopped
method
1. Clean the mussels by scraping off any barnacles, detaching any beards and scrubbing the shells. Discard any open mussels that do not close when lightly tapped. Put to one side in a bowl of salted cold water.
2. Heat the oil in a heavy based pan and saute the shallots until soft.
3. Stir in the tomatoes and wine and reduce gently. Season to taste.
4. Place the bread, garlic, tahini, white wine vinegar, oil and seasoning into a food processor and process to a smooth paste. Leave to one side.
5. Add the drained mussels to the pan. Cover and cook for 4-6 minutes or until the mussels open. Gently stir in the bread mixture and serve immediately sprinkled with the chopped parsley.
2. Heat the oil in a heavy based pan and saute the shallots until soft.
3. Stir in the tomatoes and wine and reduce gently. Season to taste.
4. Place the bread, garlic, tahini, white wine vinegar, oil and seasoning into a food processor and process to a smooth paste. Leave to one side.
5. Add the drained mussels to the pan. Cover and cook for 4-6 minutes or until the mussels open. Gently stir in the bread mixture and serve immediately sprinkled with the chopped parsley.
serving amount
serves 4 - 6
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