Recipe courtesy of Peter Gordon
Print
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
4 servings as a light main cou

Ingredients

  • 4 1/2 pounds (2 kilograms) Green-lip mussels, cleaned and washed
  • 2 1/2 cups (600 grams) ripe diced tomatoes
  • A good handful fresh basil leaves
  • A good handful fresh parsley leaves
  • A good handful fresh thyme
  • 2 teaspoons sea salt
  • 1/8 teaspoon saffron
  • 2 1/4 cups (500 milliliters) Sauvignon Blanc (I used my friend Michael Seresin?s 2001 vintage)
  • 1/4 cup (60 milliliters) lemon infused olive oil (again, I used Michael Seresin?s own oil)

Directions

Note: This dish really is a hands-on one. There's no way getting around using your fingers to eat this, unless you can really be bothered to take the mussels out of their shells for your guests. If you can't get your hands on fresh whole Green-lip mussels, you may be able to find some that have been prepped already, whereby they come in the half shell, already partly cooked. If this is the case, make the recipe as follows, but don't add the mussels. Cook the tomato broth for 4 minutes, before adding them and cooking a further 2 minutes.

Place the mussels in a large pot with a tight fitting lid and add the next 6 ingredients. Mix well, then pour on the wine and oil. Place over a high heat, bring to the boil and cook for 3 minutes. Take the lid off the pot and give the mussels a stir, put the lid back on and cook a further 2 minutes. They're cooked when they all open, however you occasionally get some that are stubborn and refuse to play ball, so when you serve them discard these.

I like to scoop out the mussels into a large ceramic bowl and leave it covered and warm while I serve my guests the broth as a first course in flat soup bowls. Then I bring the mussels to the table and serve them with a huge spoon into the soup bowls, then use the ceramic bowl for the discarded shells. I serve the mussels with lots of fresh crusty bread.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Mussels in Oyster Sauce

Recipe courtesy of Brian Boitano

Slow Cooker Shredded Pork

Recipe courtesy of Kelsey Nixon

Slow-Cooked Brisket

Recipe courtesy of Patti LaBelle

Crock Pot Bread (Fast Bread in a Slow Cooker)

Recipe courtesy of Zoë François|Jeff Hertzberg

Slow Cooker Bolognese Sauce

Recipe courtesy of Kelsey Nixon

Slow Cooker Lentil-Beef Stew

Recipe courtesy of Tia Mowry

Slow Cooker Pepper Pork Chops

Recipe courtesy of Alton Brown

Slow-Cooker Coconut Braised Pork

Recipe courtesy of Patrick Decker

On TV

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here