Spicy Tomato Mussels on Rice Recipe
by Chef Boy Logro
1.5kg mussels, beards removed
1 brown onion, finely chopped
1 tbsp tomato paste
2 tbsp olive oil
2 tsp sugar
2 garlic cloves, crushed
2 small red chillies, deseeded, finely chopped
3 pcs tomatoes, finely chopped
½ cup dry white wine
½ cup canned pimientos (bellpepper)
1 lemon, rind finely grated, juiced
Quick melt cheese to top
parsley leaves for garnish
cooked white rice, to serve
Instructions:
1. Heat oil in a large, deep saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring, until onion is soft. Add tomato paste and cook for 1 minute.
2. Add tomato,pimientos, lemon rind, lemon juice, sugar and wine to pan. Stir until well combined. Increase heat to high. Bring sauce to the boil. Reduce heat to medium. Simmer, uncovered until thick. Season with salt and pepper.
3. Add mussels to sauce. Cover and cook, shaking pan occasionally, for 3 to 5 minutes or until mussel shells open. Discard unopened shells.
4. Ladle sauce and mussels into bowls with rice.
5. Sprinkle with cheese and place in salamander.
6. Garnish with parsley
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