Mussels in White Wine Tomato Sauce
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88 people made this
About this recipe:
Spicy steamed mussels served with a slightly spicy tomato and garlic sauce. Perfect with pasta or lots of fresh bread.
180ml white wine
180ml tomato juice
3 cloves garlic - peeled and sliced
1/2 teaspoon dried red pepper chilli flakes
450g mussels, cleaned and debearded
3 tablespoons butter
- In a stock pot, combine the wine, tomato juice, garlic and dried red pepper chilli flakes. Bring to the boil and add mussels.
- Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven't opened.
- Remove mussels from liquid and keep warm. Pour off some of the liquid to leave about a cupful. Try not to discard the garlic. Boil the liquid until it's reduced to about 150ml.
- Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.
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