Mussels Arrabbiata Recipe

Mussels Arrabbiata Recipe - 4 servings

Ingredients:

1.8 kg mussels

3-4 tablespoons olive oil

1 large onion, peeled and sliced

4 garlic cloves, peeled and finely chopped

1 red chili, deseeded and finely chopped

3 x 400 g cans chopped tomatoes

150 ml white wine

175 g black olives, pitted and halved

Salt and freshly ground black pepper

2 tablespoons freshly chopped parsley

Warm crusty bread, to serve

Method:

Clean the mussels by scrubbing with a small, soft brush, removing the beard and any barnacles from the shells. Discard any mussels that are open or have damaged shells. Place in a large bowl and cover with cold water. Change the water frequently before cooking and leave in the refrigerator until required. Heat the olive oil in a large saucepan and sweat the onion, garlic and chili until soft, but not colored. Add the tomatoes and bring to the boil, then simmer for 15 minutes. Add the white wine to the tomato sauce, bring the sauce to the boil and add the mussels. Cover and carefully shake the pan. Cook the mussels for 5-7 minutes, or until the shells have opened. Add the olives to the pan and cook uncovered for about 5 minutes to warm through. Season to taste with salt and pepper and sprinkle in the chopped parsley. Discard any mussels that have not opened and serve immediately with lots of warm crusty bread.

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