Gran Reid's Tomato and Onion Mussels

 

SpotX Wild Foods Recipe from Dorothy Reid
Prep:10 minutes Cook:10 minutes Difficulty:2

Ingrediants:

  • 3 kilograms mussels, cleaned with beards removed.
  • 2 tablespoons butter.
  • 1 packet Maggi spicy Italian sauce.
  • 200ml water.
  • 420-gram tin peeled tomatoes.
  • ½ cup red wine.
  • ½ teaspoon basil.

Directions:

  • Melt butter and sauté the onion for 3 minutes.
  • Add all the remaining ingredients, except the mussels.
  • Bring to the boil and simmer for 15 minutes.
  • Cool a little, put through blender and reheat before serving.
  • In a separate large pan, steam mussels until open.
  • Drain well before adding heated sauce.
  

 

Mussels
Mussels Green-lipped mussels are firm favourites on many Kiwi families’ tables. In numerous places around our coastline they are easy to get, and with New Zealand’s aquaculture industry bedding-in mussel farms around the country they are inexpensive to obtain from a ‘supermarket reef’ near you, even if you live far inland. Being filter feeders mussels are normally found where there is reasonable water movement, attached to rocky outcrops and underwater structures. In some harbours they will attach themselves to low-lying foul and even mud bottoms in the centre of channels; however, these generally do not taste as good as the ones plucked off the rocks due to the higher amount of sediment they are exposed to. Be careful taking mussels off wharf pilings and mooring poles.


 

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