This is Leanne De Bortoli’s Mussels in white wine, and it’s presented by Chef Adam Mead from Locale, in the Yarra Valley. A beautiful dish that’s perfect to share with a loaf of crusty bread to mop up the juices.
- 1 1/2 kg mussels
- 1 tbsp oil
- 1 medium onion. chopped
- 1-2 cloves garlic, sliced
- 4 medium tomatoes, peeled and chopped (or use a tin of drained, chopped tomatoes)
- 1 cup dry white wine, such as De Bortoli Windy Peak Chardonnay
- 1/2 cup fresh parsley, chopped
- 2 tbsp fresh basil, roughly torn crusty bread
- Soak mussels in cold water for 30 minutes. Scrub mussels thoroughly and remove beard.
- Heat oil in a pan, add onion and garlic and cook, stirring until onion is soft. Be careful not to burn
- Pour in wine, and bring to the boil, then add tomatoes. Add mussels and simmer, covered, for about 5 minutes or until mussels open. Remove mussels from pan and discard any that haven’t opened.
- Boil tomato mixture, uncovered for about 10 minutes or until mixture has reduced by half and is quite thick.
- Stil in herbs, then return mussels to the pan to heat through before serving.
- Serve with crusty bread to mop up the pan juices.