Mussels with Tomato and Basil Sugo
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Step 1: Bring the Verjuice to the boil in a deep fry pan.
Step 2: Add mussels and cover with a tight fitting lid.
Step 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.
Step 4: Meanwhile heat the sugo in a saucepan and then add strained cooking juices from the mussels.
Step 5: Add half of the Extra Virgin Olive Oil, bring back to a simmer and stir through.
Step 6: Place the mussels in four bowls and pour Tomato and Basil Sugo over them.
Step 7: Sprinkle with the parsley and season with pepper. Drizzle with the remaining Extra Virgin Olive Oil.
To taste freshly ground black pepper
To taste salt flakes
125ml 1/2 cup Extra Virgin Olive Oil
80g 4 tbspn flat leaf parsley chopped
500g 1 jar Tomato & Basil Sugo
250ml 1 cup Verjuice