Tomato and Chilli Mussels with Sourdough Garlic Bread
- 1 Sourdough Baguette
- 75 grams Butter softened
- 3 cloves Garlic
- 400 grams Can Chopped Tomato
- 150 ml Passata
- 2 tsp Horseradish Cream
- 2 tbsp Worcestershire Sauce
- 2 Celery Stalks chopped finely
- 3 Garlic Cloves crushed
- Juice of 1 Lemon
- Dried Chilli Flakes to taste
- 1 KG Mussels ready to cook
- 1 bunch Parsley chopped
- Preheat the oven to 180°C or 160°C fan forced.
- Slice the baguette into 3 cm slices but not all the way through to the other side, so the baguette stays joined together.
- Mix the butter and garlic together and spread the mixture evenly on both sides of each bread slice. Wrap tightly in foil and bake for 30 minutes.
- Meanwhile, combine the tomatoes, passata, horseradish cream, Worcestershire sauce, celery, garlic, lemon and chilli together in a bowl.
- When the garlic bread is almost done, tip the mussels into a large saucepan with a tight fitting lid. Set the heat to medium/high and pour in the tomato mixture. Cover and cook for five minutes or until bubbling and all of the mussels have opened. Discard any that have not opened. Sprinkle with parsley and serve with the warm garlic bread.
Written by Billie Turei
An environmental goddess who loves to spend her weekends drinking wine and perfecting her Master Chef skills, this little foodie can callback any 90’s hip-hop jam and obscure pop-culture references. You’ll usually find Billie eating Thai food and heading off for impromptu road-trips with her squad.
Favourite food to cure a hangover: Hash browns. All of them.