Mussels in Tomato and Herb Sauce

Name: Mussels in Tomato and Herb Sauce
Yield: Serves 2–4
Ingredients: 8 slices crusty Italian bread; 6 parsley sprigs; 1 red onion, finely chopped; 3 garlic cloves, finely chopped; ¼ teaspoon chilli flakes; 2 × 400 g (14 oz) tins chopped tomatoes; 2 oregano sprigs; 250 ml (9 fl oz/1 cup) white wine; pinch of caster (superfine) sugar, or to taste; chopped parsley, thyme and oregano, to garnish; 2 thyme sprigs; 80 ml (2½ fl oz/⅓ cup) olive oil; 80 ml (2½ fl oz/1⅓ cup) olive oil; 2 large garlic cloves, halved; 1 kg (2 lb 4 oz) mussels

Preparation info

Serves
2–4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

Tomato and Herb Sauce

80 ml (2½ fl oz/1⅓ cup) olive oil
3

Fish course
Starter
Side dish
Pescatarian

Method

Preheat the oven to 160°C (315°F/Gas 2–3). To make the tomato and herb sauce, heat the oil in a saucepan, add the garlic and chilli flakes and cook over low heat for 30 seconds without browning. Add the tomatoes, sugar and