Mussels with Tomato and Basil Sugo

INGREDIENTS

  • To taste Freshly ground black pepper
  • To taste Salt flakes
  • 4 tbspn Flat leaf parsley
  • 1000g Mussel
Print Recipe

Bring the Verjuice to the boil in a deep fry pan.

Add mussels and cover with a tight fitting lid.

Let this stand for several minutes before checking and as each mussel opens, remove it with tongs. Smell any mussels not opened during this process (around 7 minutes in total) and if there isn’t an off character within them, then prise shells open and add to dish.

Meanwhile heat the sugo in a saucepan and then add strained cooking juices from the mussels.

Add half of the Extra Virgin Olive Oil, bring back to a simmer and stir through.

Place the mussels in four bowls and pour Tomato and Basil Sugo over them.

Sprinkle with the parsley and season with pepper. Drizzle with the remaining Extra Virgin Olive Oil.