Mussels in a tomato broth
Photo by Annabel Langbein Media
Some dishes, like these mussels in a herby tomato broth, stand the test of time. This traditional recipe features on the cover of my first cookbook (fondly known as "the pink book") from 1987. The recipes came from columns I'd written for the NZ Listener. It serves 4 as a main or 8-10 as a starter.
|48||Mussels, fresh, in their shells|
|2||Large onions, finely diced|
|6||Garlic cloves, crushed|
|2 cans||Tomatoes, 400g each, in juice|
|1||Orange, finely grated zest only|
|1||Lemon, finely grated zest only|
|2 cups||Orange juice|
|2 Tbsp||White vinegar|
|3 Tbsp||Fresh thyme|
|½ cup||Basil, finely chopped, or use parsley leaves; to garnish|
- Clean the mussels, discarding any that do not close after being placed under running water, and remove beards.
- To prepare the sauce, saute the onion in oil until soft, add garlic and cook another minute. Add the vermouth and allow to simmer. Puree the tomatoes, add to the pot with the zest, juice, vinegar and honey, and bring to a boil.
- Cook mussels in batches in a large pot. Half-fill the pot with mussels, add half a cup of water and cover tightly. Cook about 5 minutes then stir to distribute the heat evenly, removing the mussels to a serving platter as they open. Cover and keep warm.
- When all are cooked pour the mussel juices into the sauce, toss through the herbs and season with pepper. Pour the sauce over the mussels and serve. Accompany with finger bowls and plates for the mussel shells.
More of Annabel Langbein's recipes from the covers of her cookbooks