Serves 5 (this recipe can easily be halved, follow the exact same method)
+ gluten free
+ dairy free
+ soy free
+ egg free
+ nut free
Ingredients
3 red onions, peeled and halved
6 garlic cloves, peeled
1 large red chilli (or more if desired!)
80g olive oil
6 large ripe tomatoes, diced
375g / 1.5 cups white wine
1.5 tbsp alyce’s flavour bomb salt (available here!)
2kg mussels (available from fishmongers or packets at the supermarket)
1 bunch spring onions, thinly sliced
1 bunch parsley, finely chopped
Method
- Place onion, garlic and chilli in TC bowl, chop for 5 seconds, speed 5. Scrape down sides.
- Add olive oil, saute for 8 minutes, Varoma steaming temperature, speed 1.
- Meanwhile, place a large casserole dish with lid over medium heat. Add tomatoes and white wine and bring to boil.
- Once boiling, add sauteed onion mixture, flavour bomb salt and mussels. Cover with lid.
- Wait 5 minutes - most of the mussels should have opened during this time. If not, cover and cook for another 1-2 minutes.
-
Take off the heat, add spring onions and parsley and fold through to combine.
Serve immediately with fresh crusty sourdough (our recipe here!) to mop up all that tomato-y goodness!
