If you’re after something a little meatier whilst still sticking to the guidelines of Orthodox Lent this is the recipe for you.
During Lent, those fasting can still enjoy shell fish such as lobster, prawns, crab, oysters, scallops, clams and of course mussels.
This succulent and saucy dish of mussels in a red sauce is light on the stomach but big on flavour and best of all, doesn’t take long to put together.
Rally suggests enjoying the mussels with a thick crusty bread like ciabatta, to be able to soak up all that tomato-ey goodness and if you like your sauce with an extra kick add the optional chilli in with the mix.
4-5 cherry tomatoes
50 ml olive oil
1 large clove of garlic
1 red chilli chopped or sprinkle of chilli flakes (optional)
1 kg half shell mussels (or 2kg whole cleaned mussels)
250ml white wine
1 can chopped tomatoes
¼ cup chopped flat leaf parsley
- Bring small saucepan of water to boil, make small cross on the base of the cherry tomatoes. Blanch for 30-40 seconds, place in cold water and peel off skin, squeeze gently to discard seeds.
- Combine oil, garlic and chilli in saucepan over medium-high heat. Add mussels and wine and cover. Cook for 5 minutes. If using whole mussels wait 2-3 minutes until mussels open.
- Remove mussels and place in a deep serving dish, leaving behind the sauce in saucepan.
- Return saucepan to heat, add cherry tomatoes and canned tomatoes. Bring to a boil for 5 minutes and add parsley.
- Pour over mussels and serve with a thick crusty bread like ciabatta.