When Anthony was growing up in Dromana, one of the local fishers would sell fresh mussels from his front yard. Anthony's mum would buy them very regularly, especially over the summer months — and this dish takes us straight back to that kitchen. There's something so deeply satisfying about a pot of mussels in a rich, reduced tomato and red wine sauce that makes the whole house smell incredible.
Make sure you have beautiful crusty bread for this one to soak up the delicious juices — that part is non-negotiable.
Mussels in Red Wine Sauce
Serves 2
You'll need
- 1 small brown onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 bay leaf
- 2 tbsp extra-virgin olive oil
- 300g tomato passata
- 1 kg mussels, scrubbed
- 150ml red wine
- Salt flakes and freshly ground black pepper
- Crusty baguette, to serve
How to make it
In a large pot or wok over medium heat, sauté the onion, garlic and bay leaf in the olive oil for 2–3 minutes until the garlic is fragrant and the onion is tender. Add the tomato passata and bring to a gentle boil. Allow the sauce to cook down for around 10 minutes, then add the mussels and wine.
Cover with a lid and simmer for another 10 minutes, or until all the shells have opened. Discard any mussels that remain closed. Remove the mussels with a slotted spoon and divide between two bowls.
Turn the heat up and stir continuously as you reduce the sauce for 3–5 minutes to make it a little thicker. Taste and season with salt flakes and freshly ground black pepper. Discard the bay leaf. Pour the sauce over the mussels and serve immediately with plenty of crusty baguette.
This recipe is from The Fishmonger's Son Cookbook — available in-store at 781 Nicholson Street, Carlton North — come and say hello.