Mussels In white wine, tomato and garlic

Wine Suggestion

La Lisse Soie d’Ivoire Chenin Blanc 2017 - Languedoc, France

Serves 4

 This dish is incredibly easy and great for addition to an afternoon BBQ.

60ml extra-virgin olive oil

5 Roma Tomatoes

2 cloves garlic finely chopped

2 kg black mussels, cleaned and debearded

800gm peeled, chopped canned tomatoes

300ml white wine

Half cup chopped flat leaf parsley

 Charred sourdough or ciabatta to serve

Boil water in saucepan. Make a small incision in tomatoes and blanche till skin starts to peels off. Place in iced water then peel rest of the skin off. Remove the seeds and chop tomatoes coarsely.


Combine extra-virgin olive oil, garlic and chilli and sauté till garlic just cooked. Never over cook garlic it become s very bitter and will throe off the whole flavour of the dish. Add mussels and wine and cover with a lid. Cook on medium heat for about 3 minutes until mussels open. Remove the mussels and with remaing liquid add chopped tomato, tinned tomatoes and bring to the boil. Add parsley and season to taste and pour over the mussels. Serve with charred bread.