Ingredients
1.5kg large mussels, cleaned
2 tablespoons olive oil
1/2 cup white wine
1/2 cup celery, chopped finely
1 small leek, sliced thinly
2 garlic cloves, crushed
200g ripe tomatoes, chopped
4 sprigs thyme
2 sprigs oregano
60g butter
juice of half a lemon
fresh parsley to serve
Method
Place a large saucepan over a medium heat and add the olive oil. Add the celery, leek, garlic, tomato, thyme, oregano and stir for 5 minutes or until soft.
Add the white wine and cook for a further 5 minutes or until the liquid has almost evaporated.
Increase the heat to high, add the mussels and place a lid on the saucepan. Cook for 3-4 minutes or until the are opened slightly, shaking the pot occasionally. Quickly add the butter and lemon juice and shake the pot again.
Serve immediately in a bowl with the liquid spooned over, sprinkled with freshly chopped parsley and plenty of crusty bread. Delicious with some homemade aioli on the side.
Bon appetit!
