Tomato sauce and fresh mussels Posted on 1 November 2010 Tags:Africa You’ll need: Tomato sauce 2 glasses of a decent dry white wine 16 to 25 fresh black or white mussels (depending on the size) Fresh basil leaves, roughly ripped Put the mussels in a pot, discarding any that are already open. Pour one glass of wine into the pot, put the lid on and steam for about five minutes or until the mussels open. Drink the other glass of wine. Remove from the heat and take the mussels out of their shells, discarding any that don’t open – they’re probably dead and unsafe to eat. Pull off the beards (the fibrous strings that connect the mussel to rocks). Place the mussels into a bowl, cover in tomato sauce, give a good but gentle stir, pour over pasta and eat with freshly ground black pepper. I don’t put parmesan on seafood pasta but use as much basil as you like. For more recipes and outdoor cooking ideas, read Justin Bonello’s Cooked in Africa: A cooking journey through Southern Africa. Buy the book now Related Posts 3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more 11 alcohol-free drinks for the sober curious 26 May 2023 Ocsober and Dry January are all good and well, but how about a permanent shift... read more Treat yourself to a one-of-a-kind fine dining experience in Franschhoek 20 March 2023 If you love a unique fine dining experience, you'll want to treat yourself to the... read more PREV ARTICLE NEXT ARTICLE
3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more
11 alcohol-free drinks for the sober curious 26 May 2023 Ocsober and Dry January are all good and well, but how about a permanent shift... read more
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