Mediterranean mussels with a warm tomato and caper salsa

New Zealand mussels are perfectly matched with Mediterranean flavours.  Fresh crunchy bread completes the meal.

Serves:  4.  Chef:  John Campbell

2 dozen mussels, cleaned
2 tbsp Lupi Extra Virgin olive oil
1 medium red onion, diced
3 cloves garlic, peeled & diced
300ml white wine
2 large tomatoes, seeded and chopped (or use tinned)
30gm capers, chopped if large
20gm Italian parlsey, chopped
1 tsp cumin seeds
1 tsp paprika
½ lemon, juiced
Salt and pepper

Method:

1. Heat a large pot, add the oil, onion and garlic and sauté with no colour.
2. Add the wine, mussels and then all the remaining ingredients. Cover with a lid and steam for approximately 4 minutes until the mussels open.
3. Once mussels have opened, remove them to a serving pot and reduce the sauce if necessary.
4. Taste and season as required.
5. Serve from the pot with crusty bread.


Questions and feedback

We welcome your feedback and are happy to answer any questions you might have about this recipe.
Leaving the "Post to Facebook" box checked will add your comment to your Facebook timeline.
If you'd prefer to just post on this page, uncheck this box.