dinner · dairy-free
Tomato and garlic mussels with toast
A pot of mussels in a quick tomato and white wine broth, with toasted sourdough to mop it up.
- Time
- 25min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat and molluscs.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Scrub and debeard the mussels. Throw away any that are cracked, or open and don't close when tapped.
-
2
Soften sliced garlic in the oil for 30 seconds, add the wine and tomatoes and simmer 6 minutes.
-
3
Add the mussels, cover and cook 5 to 7 minutes until open. Discard any that stay shut.
-
4
Scatter parsley over and serve with toasted sourdough.
