- Serves4
- Cook time15 minute
- Prep time15 minute
These Mussels in tomato and wine broth make an easy but impressive main when entertaining. Bursting with herbs and garlic in every bite, it's the ultimate crowd-pleaser.
Ingredients
- 50g butter
- 1 tbs olive oil
- 4 shallots, finely chopped
- 2 garlic cloves, crushed
- ⅔ cup (160ml) dry white wine
- 4 tomatoes, finely chopped
- 1kg fresh Australian blue mussels, cleaned
- ¼ cup chopped dill
- ¼ cup chopped flat-leaf parsley
- Oven-baked chips, to serve
Mayonnaise
- 2 Coles Australian Free Range Egg yolks
- 2 tbs lemon juice
- 2 tsp Dijon mustard
- ⅔ cup (160ml) vegetable oil
- ⅓ cup (80ml) olive oil
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
To make the mayonnaise, whisk the egg yolks, lemon juice and mustard in a small bowl. Season. Gradually add the combined oil in a thin, steady stream, whisking constantly until well combined. Continue whisking until the mixture is thick and pale. Season.
Step 2
Melt the butter and oil in a large saucepan over medium heat. Add the shallot and garlic and cook, stirring, for 5 mins or until the shallot softens. Increase heat to high. Add the wine or stock and bring to the boil.Step 3
Add tomato and mussels to the pan and stir to combine. Cover and cook, stirring occasionally, for 5-7 mins or until mussels open (discard any unopened mussels). Remove from heat. Season. Divide mussel mixture among serving bowls. Sprinkle with dill and parsley. Serve with the chips and mayonnaise.
Mussel in tomato and wine broth
- Serves4
- Cook time15 minute
- Prep time15 minute
Ingredients
- 50g butter
- 1 tbs olive oil
- 4 shallots, finely chopped
- 2 garlic cloves, crushed
- ⅔ cup (160ml) dry white wine
- 4 tomatoes, finely chopped
- 1kg fresh Australian blue mussels, cleaned
- ¼ cup chopped dill
- ¼ cup chopped flat-leaf parsley
- Oven-baked chips, to serve
Mayonnaise
- 2 Coles Australian Free Range Egg yolks
- 2 tbs lemon juice
- 2 tsp Dijon mustard
- ⅔ cup (160ml) vegetable oil
- ⅓ cup (80ml) olive oil
Method
Step 1
To make the mayonnaise, whisk the egg yolks, lemon juice and mustard in a small bowl. Season. Gradually add the combined oil in a thin, steady stream, whisking constantly until well combined. Continue whisking until the mixture is thick and pale. Season.
Step 2
Melt the butter and oil in a large saucepan over medium heat. Add the shallot and garlic and cook, stirring, for 5 mins or until the shallot softens. Increase heat to high. Add the wine or stock and bring to the boil.Step 3
Add tomato and mussels to the pan and stir to combine. Cover and cook, stirring occasionally, for 5-7 mins or until mussels open (discard any unopened mussels). Remove from heat. Season. Divide mussel mixture among serving bowls. Sprinkle with dill and parsley. Serve with the chips and mayonnaise.