So last Friday night we made a MASSIVE pot of mussels. Two kilos for the two of us. It was a heavenly indulgence and loads of fun to make.
First of oil put one yellow onion finely chopped, three cloves of garlic, one tablespoon of tomato paste and three small chillies in a big heavy based pot and sauté for 5 minutes until soft.
Then add in one tin of diced tomatoes, zest of one lemon, juice of one lemon and half a cup of dry white wine. Let this simmer now for about 10 minutes.
After cleaning a debearding the mussels put in the pot with the lid on and steam until all mussels have opened. Discard any that haven’t. Serve with a fresh spelt loaf to mop up the delicious juices.