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.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
50g butter
1 tbs olive oil
4 shallots, finely chopped
2 garlic cloves, crushed
⅔ cup (160ml) dry white wine or vegetable stock
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 or sunflower oil
⅓ cup (80ml) olive oil
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
