There is something amazingly delicious about the salty sweetness of mussels served with a creamy tomato and white wine sauce. When I am on holiday I love hunting for mussels at low tide; these live greenshell Ikana mussels are conveniently sold year round in a special no leak pack.
Ingredients
| 3 Tbsp | Olive oil |
| 1 | Onion, small, finely chopped |
| 2 tsp | Garlic, grated |
| 1 ⅔ kgs | Mussels, live, greenshell (Main) |
| ½ cup | Dry white wine |
| 1 cup | Canned tomatoes, chopped, Italian |
| 1 cup | Cream |
| 1 tsp | Smoked paprika |
| 2 Tbsp | Fresh rosemary, finely chopped |
| 8 | Cherry tomatoes |
| 1 bunch | Pea shoots, or any type of sprout |
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Directions
- In a large pot with a tight fitting lid, place the olive oil, garlic and onion and gently fry for 5 minutes without colouring.
- Add the mussels, turn the heat up high, add the wine and cover with the lid.
- Stir from time to time, then remove the mussels once they begin to open. Keep covered and warm until ready to serve.
- Boil the mussel juices for 2 minutes, then add the tomatoes and cream. Bring back to the boil and reduce a little, then add the paprika and rosemary.
- Pour the sauce into serving bowls, arrange the mussels on top, then garnish with the cherry tomatoes and pea shoots.
