Ingredients
24 Frozen ½ Shell Greenshell™ Mussels
Rich Tomato Sauce – makes approx 600ml
40mls Olive Oil
3 Garlic Cloves (finely chopped)
1 Onion (finely chopped)
2 x 400gm tin Roma Tomato Puree
6 Ripe Roma Tomatoes (chopped)
1 tablespoons Fresh Basil (roughly chopped) (saving a small amount for garnish)
½ tablespoons Fresh Italian Parsley (roughly chopped)
To season Flaky Sea Salt & Cracked Black Pepper
Method
In a heavy based saucepan, sauté onions & garlic in the oil until soft & transparent. Add tomatoes & tomato puree, allowing sauce to come up to the boil, and then reduce heat to bring sauce to a simmer & allowing the sauce to reduce & become thick. To finish the sauce, season to taste & stir in the fresh herbs
Warm the mussels in the sauce & serve in a suitable bowl or service dish.
Recipe developed by Chef Andrew Brown, The George Hotel, Christchurch, New Zealand
