Mussels in a spicy tomato sauce
- Wash the parsley, shake dry and remove the leaves from the stalks.
- Put in the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6.
- Wash the mussels under running cold water. Discard any open mussels.
- Peel the garlic and put in the blender jug together with the chillies. With the measuring beaker in place, chop for 8 seconds/speed setting 6 then scrape the mixture down inside the blender jug.
- Add the fennel seeds and 3 tablespoons of olive oil and, the measuring beaker not inserted, sweat them using the roast button/5 minutes/100 °C.
- Add the tomatoes, the wine, 125 ml water and 1 teaspoon of salt and, the measuring beaker in place, mix for 15 minutes/speed setting 1/100 °C.
- Put the mussels in the deep steamer basket, close it and put it on the blender jug, and cook with the steamer button/15 minutes.
- Heat up the remaining oil in a large saucepan, fry the slices of bread on both sides over a medium heat and sprinkle over a total of ¼ teaspoon of pepper.
- Put the mussels in a large bowl, sort out the closed mussels and discard.
- Pour the tomato sauce over the mussels, sprinkle with the parsley and serve with the fried bread.
There was once the rule that you should only eat mussels when there is an ‘r’ in the month. Nowadays you can obtain mussels in the summer months as a frozen product and you can use these in this recipe, too. Simply extend the steaming time by 5 minutes. Take note, however: with frozen mussels, you must also remove the open ones before cooking, and remove those that have not opened after cooking.
Bon appétit with Monsieur Cuisine