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This is my absolute favourite recipe for shellfish
Ingredients:
2kg Fresh Mussels
200ml Olive Oil
Brown Onions chopped (1 large or 2 small)
2 Fresh red Chillies (Seeded)
4 Cloves Garlic peeled & chopped
1 bottle dry White Wine (Sauvignon Blanc is excellent)
1kg Fresh Roma Tomatoes
Salt & Pepper
1 Pinch of Saffron
200g Penne Pasta
2 Lemons in wedges and Italian Parsley to garnish
Method:
Open wine and have a glass
De-beard mussels and wash well, set aside.
Blanch tomatoes (Drop in a boiling pot of water in for 10/20 seconds, take out and place into chilled water).
Peel, de-seed and chop tomatoes finely then set aside.
Chop up onions, garlic and chilli separately and set aside, have a glass of wine.
Into a hot pan pour in half the oil and sauté onions and garlic until soft (not browned).
Add tomato, chilli and saffron, cook for 5mins then season with salt and pepper.
In a large pot heat up rest of the oil and add mussels and a good splash of white wine, bring to a slow boil put lid on, turn heat right down and simmer for 5 to 10 min's without stirring too much. Have a glass of wine.
Pour sauce over the top of mussels and cook for further 5mins.
Add Pasta to boiling salted water and cook until al dente.
Drain Pasta well and return to pot, stir through Mussels and serve in large bowls.
Finish with chopped parsley and accompany with crusty bread.
Garnish with lemon wedges.
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