Steamed Mussels in Tomato Sauce (Cozze al Pomodoro)
On nights when you feel like relaxing with a fuss-free, comforting meal, a big bowl of Steamed Mussels in Tomato Sauce (Cozze al Pomodoro) is the ideal dish. The mussels are steamed in a vibrant, fresh tomato sauce, flavoured with onion, garlic, fennel, white wine, with some chilli flakes adding a slightly spicy note. There are few meals easier or more delicious; just serve the bowl of aromatic, flavoursome mussels at the table with crusty bread to soak up the full flavoured juices.
1kg(2.2 lb) mussels – scrubbed and debeardedSee Note 5
⅓cupflat-leaf parsley – finely chopped - for serving
crusty bread - for serving and soaking up the delicious sauce
Instructions
Drain and rinse the mussels. Discard any that have cracked or damaged shells. Scrub the shells if necessary. Remove the hairy beard from the mussel by pinching it with your fingers and dragging it toward the closed side of the shell.
In a large saucepan or deep frying pan with a lid, add the extra virgin olive oil and heat on medium high. Add the sliced fennel, onion and sea salt, and sauté for 5-7 minutes, until softened and lightly golden.
Add the garlic and parsley stalks, and cook for a further 1-2 minutes, being careful that the garlic doesn't burn.
Add in the white wine, and cook for a further 2 minutes.
Add in the tomato passata and chilli flakes and simmer for 5 minutes.
Add in the mussels to the simmering tomato sauce and stir into the sauce. Put the lid on for 1-2 minutes and shake the pan gently.
As the mussels start to open, take the lid off, and using tongs, remove the opened mussels from the pot and place on a plate or sheet pan, being careful to drain the excess tomato sauce back into the pot.
Once all of the mussels have opened (See Note 6), return them to the sauce in their shells. Sprinkle over the parsley and serve immediately with crusty fresh bread.
Notes
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Seasoning: adjust the seasoning to your liking – we recommend using sea salt flakes for the best flavour. Add more red chilli pepper flakes if you like the heat, or some freshly ground black pepper.
White wine: choose a dry white wine that you enjoy drinking, such as Sauvignon Blanc, Pinot Gris or Riesling.if you prefer to not use wine in cooking, you can substitute with water. For acidity, you could serve with some lemon wedges.
Tomato passata: this is pureed, strained, tomatoes, generally sold in glass bottles. The best substitute is pureed tinned tomatoes.
Mussels: we have used local blue mussels, which are very similar to black mussels and may also be known as common mussels. They are smaller than the green-lipped variety. It goes without saying – the mussels must be fresh. To check their freshness, just give them a smell. They should smell of the sea. I buy mine packed in water. I prefer smaller mussels, but this is a personal preference. Many mussels are sold in packets already scrubbed and de-bearded.
Cooked mussels: it is a myth that mussels which don’t open are not safe to eat, they can be pried open (very carefully) with a sharp knife. But as it is difficult to pry them open, it’s often easier to discard them. This is assuming you have discarded any with cracked or broken shells or those that refuse to close before cooking.
Make in advance: the mussels should be served as soon as they are cooked. However, you could make your tomato sauce a day in advance and re-heat when you are ready to cook the prepared mussels. This dish is not suitable to freeze or reheat.
Servings: serves 4 as a starter or 2 as a main course.