Mussels in a Tomato and Herb Broth

Name: Mussels in a Tomato and Herb Broth
Cuisine: British
Ingredients: 1 kg/2 lb 4 oz mussels; 2 plum tomatoes; 2 sprigs fresh parsley; 1 sprig fresh thyme; 1 bay leaf; 150 ml/5 fl oz dry white wine; 55 g/2 oz chopped shallots; 100 ml/3½ fl oz tomato essence; freshly ground white pepper; 75 ml/2½ fl oz whipping cream; 1 tbsp chopped mixed herbs, e.g. chervil, dill, chives, parsley and tarragon; 1 tbsp chopped mixed herbs, e.g. chervil, dill, chives, parsley and tarragon; 1 tbsp chopped mixed herbs, e.g. chervil, dill, chives, parsley and tarragon; 1 tbsp chopped mixed herbs, e.g. chervil, dill, chives, parsley and tarragon; 1 tbsp chopped mixed herbs, e.g. chervil, dill, chives, parsley and tarragon; 1 tbsp chopped mixed herbs, e.g. chervil, dill, chives, parsley and tarragon

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Basically the same as the French classic ‘moules marinière’ except with the addition of tomatoes giving a slightly different twist to the dish.

Ingredients

1 kg/2 lb 4 oz mussels
2

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Wash the mussels in at least three changes of water and remove barnacles and beards. Blanch, skin and de-seed the tomatoes, then dice the flesh.

Place the sprigs of herbs, the bay leaf, white wine, shallots and tomato sauce in a large saucepan and bring to the boil. Once boiling add the mussels and some freshly ground white pepper. Cover with a tight-fitting lid and cook over a high hea