Mussels in spicy tomato sauce
Ready in: 1:05 h
Preparation time: 30 min.
Created on: 04.08.2016
Last changes: 14.02.2018
- Wash the parsley, shake dry, then strip off the leaves. Place in the blender jug and chop for 8 seconds/speed setting 6, then transfer the contents to a small bowl.
- Rinse the mussels under cold, running water. Discard any that are already open. Peel the garlic and place in the blender along with the chilli peppers. Process for 8 seconds/speed setting 6, scraping the mixture down off the sides of the container using the spatula. Add the fennel seeds and 3 tablespoons of olive oil, then cook using the roast button/5 minutes/100 °C. Add the tomatoes, wine, 125 ml water and salt, then mix for 15 minutes/100 °C/speed setting 1. Place the mussels in the deep steamer basket, place the basket on top of the blender jug and cook using the steamer button/15 minutes.
- Heat the rest of the oil in a large frying pan and fry the bread on both sides over a medium heat. Season with ¼ teaspoon of pepper. Tip the mussels into a large bowl, removing and discarding any which have not opened. Pour the tomato sauce over the mussels, sprinkle with parsley and serve with fried bread.
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