Mussels are cooked with bacon, broccoli, carrots and red pepper in a tomato, garlic and red wine sauce. You can use leeks or courgette instead of broccoli. Serve with plenty of crusty bread or spoon on top of shell pasta to mop up the sauce.
1 person made this
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic
1 red peppers, seeded and chopped
100g bacon, chopped
1 carrot, finely chopped
1 head broccoli, broken into florets
250ml red wine
70g double concentrate tomato puree
2kg fresh mussels, cleaned and debearded
freshly chopped parsley, to taste
Method Prep:15min › Cook:10min › Ready in:25min
Heat oil in a wide pan over medium-low heat. Add onion, garlic and red peppers; cook and stir until softened. Stir in bacon, chopped carrot and broccoli florets; cook and stir until bacon has browned.
Stir in red wine and tomato puree until well combined; place mussels on top and steam until mussels open, about 3 minutes. Discard any mussels that do not open.
Transfer mussels onto a platter; pour sauce on top and garnish with freshly chopped parsley.