Ingredients
To taste freshly ground black pepper
To taste salt flakes
125ml Extra Virgin Olive Oil
80g flat leaf parsley chopped
500g Tomato & Basil Sugo
1.0kg mussel
250ml Verjuice
To taste freshly ground black pepper
To taste salt flakes
125ml Extra Virgin Olive Oil
80g flat leaf parsley chopped
500g Tomato & Basil Sugo
1.0kg mussel
250ml Verjuice
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Methods
1
Bring the Verjuice to the boil in a deep fry pan.
2
Add mussels and cover with a tight fitting lid.
3
Let this stand for several minutes before checking and as each mussel opens, remove it with tongs. Smell any mussels not opened during this process (around 7 minutes in total) and if there isn’t an off character within them, then prise shells open and add to dish.
4
Meanwhile heat the sugo in a saucepan and then add strained cooking juices from the mussels.
5
Add half of the Extra Virgin Olive Oil, bring back to a simmer and stir through.
6
Place the mussels in four bowls and pour Tomato and Basil Sugo over them.
7
Sprinkle with the parsley and season with pepper. Drizzle with the remaining Extra Virgin Olive Oil.
1
Bring the Verjuice to the boil in a deep fry pan.
2
Add mussels and cover with a tight fitting lid.
3
Let this stand for several minutes before checking and as each mussel opens, remove it with tongs. Smell any mussels not opened during this process (around 7 minutes in total) and if there isn’t an off character within them, then prise shells open and add to dish.
4
Meanwhile heat the sugo in a saucepan and then add strained cooking juices from the mussels.
5
Add half of the Extra Virgin Olive Oil, bring back to a simmer and stir through.
6
Place the mussels in four bowls and pour Tomato and Basil Sugo over them.
7
Sprinkle with the parsley and season with pepper. Drizzle with the remaining Extra Virgin Olive Oil.
