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Puglian-style mussels with tomatoes, chilli and courgette
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3 tbsp olive oil
2 courgettes, quartered and thinly sliced
3 garlic cloves, thinly sliced
1 tsp chilli flakes
400g vine-ripened cherry tomatoes, halved
125ml dry white wine
1kg Waitrose MSC fresh Scottish rope grown mussels, scrubbed and
de-bearded, open shells discarded
2 tbsp single cream
handful chopped flat-leaf parsley
few basil leaves, to serve
1. Heat 1 tbsp oil in a large frying pan and fry the courgettes and ½ the garlic until golden and crisp – about 10-12 minutes; set aside.
2. Heat another 1 tbsp oil in a large saucepan over a low heat. Add the remaining garlic and fry for 1 minute. Add the chilli flakes and tomatoes, then season. Simmer for 8-10 minutes, until the sauce has thickened.
3. Meanwhile, in a separate large saucepan, heat the remaining 1 tbsp oil, then add the wine and mussels. Cover and cook, shaking the pan occasionally, until the mussels open – about 3-4 minutes. Strain the mussel liquid into the tomato mixture.
4. Remove half the mussels from their shells (discarding the shells and any unopened ones) and add to the tomato sauce along with the unshelled mussels. Gently heat, stirring through the cream and chopped parsley. Divide between 4 warm bowls and scatter with the fried courgettes and a few basil leaves.
Mussels are best cooked quickly – steaming in a broth keeps them juicy. Cook just until the shells open: any longer and they can become chewy. Be sure to discard any shells that don’t open
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.