Mussels in Tomato Sauce
This is one of those dishes you might only order at a restaurant, but it’s surprisingly simple to pull off at home.
What do I need?
- 4 rashers bacon, chopped
- ½ small brown onion, chopped
- 3 garlic cloves, thinly sliced
- ½ tsp red pepper flakes (optional)
- ¼ tsp salt
- ¼ tsp black pepper
- 125 mL dry white wine
- 750 mL to 1 L store-bought tomato pasta sauce
- ½ tsp dried marjoram
- 750 g to 1 kg mussels, scrubbed, debearded, rinsed and drained
- Crusty bread, to serve
How do I make it?
In a large, deep frying pan over medium-low heat, cook chopped bacon until it renders its fat and begins to crisp, about five to six minutes.
Stir in the onion, garlic, red pepper flakes, salt, and black pepper. Cook for three to four minutes, until the onion is soft and translucent.
Pour in the white wine and gently scrape any browned bits from the bottom of the pan. Simmer for one to two minutes.
Add the tomato sauce and marjoram. Stir to combine, then bring to a simmer. Partially cover and simmer on low for five minutes.
Remove the lid and add the cleaned mussels. Cover and cook for four to five minutes, gently shaking the pan occasionally, until the mussels open. Discard any mussels that don’t open.
Ladle mussels and sauce into bowls and serve immediately with crusty bread.
