Smoked tomato romesco mussels

Smoked tomato romesco mussels

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
2
Photographer
Patricia Niven

MR: A play on simple mussels in tomato, the smoked tomato romesco here is an adaptation of a recipe from my first book and can be made with regular or smoked tomatoes.

Ingredients

Quantity Ingredient
3 tablespoons extra-virgin olive oil
1kg mussels, scrubbed and beards removed
1 bread loaf, sliced and warmed

Smoked tomato romesco

Quantity Ingredient
150g smoked tomatoes or roma (plum) tomatoes
50g jarred roasted red capsicum
50ml extra-virgin olive oil
1/4 teaspoon fennel seeds
1/4 teaspoon coriander seeds
1/4 teaspoon nigella seeds
1/4 teaspoon cumin seeds
1/4 teaspoon sumac
1/4 teaspoon smoked paprika
2 teaspoons cabernet vinegar or good red-wine vinegar
1 teaspoo quince paste or honey
salt flakes and freshly ground black pepper

Method

  1. To make the smoked tomato romesco, place everything into a food processor and blend together to a rough, slightly chunky paste. Set aside until needed.

    Heat a large saucepan over a high heat. Add the olive oil then the mussels to the pan and cook, stirring, for 2 minutes, then pour over the romesco, cover with the lid and cook for a further 8 minutes, or until the mussels have opened. Carefully spoon the mussels into a large serving bowl together with the cooking liquor, discarding any shells that haven’t opened, and serve with the chargrilled bread alongside a finger bowl of warm lemon water and an empty bowl for the mussel shells.
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