Herb-crusted mussels

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

2 tbsp olive oil
½ pepper, de-seeded and diced
2 garlic cloves, peeled and chopped
3-4 tbsp white wine
1 tbsp tomato purée
1 tbsp chopped basil
pinch of salt and freshly ground black pepper
55g/2oz herb breadcrumbs
olive oil, to drizzle
To cook the mussels
½ glass white wine
1 garlic clove, peeled and chopped
1 tbsp fresh thyme leaves
8-10 large mussels
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil in a pan and sauté the pepper and garlic cloves for 2-3 minutes, to soften. Add the wine, tomato purée, basil and seasoning to the pan and heat for a further two minutes.
3. To cook the mussels, heat the white wine, garlic clove and thyme in a pan and then add the mussels. Cook for 3-4 minutes or until all the mussels have opened.
4. Remove the top shell from the cooked mussels and place on a baking tray. Pour the tomato sauce over the mussels and top with the herb breadcrumbs. Drizzle with olive oil and bake in the oven for 8-10 minutes or until crisp and golden.
5. Serve with crisp toast if desired.

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