Recipe

Mussels In Two Sauces Recipe

Add Step-by-Step Photos	Sugarbutterfly83 / All my dishes 1 year, 10 months ago mussels yummy Prep:15m Cook:20m Servings:8	Sugarbutter
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Ingredients

1 1/2 kg mussels, shelled

3 tomatoes, medium size, diced

1 tbsp tomato paste

2 tbsp butter

2 tsp basil, fresh and finely chopped

1 tsp oregano, fresh, chopped

1 leek, finely chopped

1 fennel, finely chopped

1/4 cup double cream

Pinch sugar

1 tbsp vinegar

Salt and pepper

Directions

1. In a deep pan, heat ½ cup water with vinegar over high heat. Add mussels and leave for 4-5 minutes until shells open, shaking the pan occasionally.

2. Drain mussels and discard any empty or unopened shells. Remove one half of each shell that is not attached to the flesh. Set aside.

3. In a saucepan, put tomatoes, tomato paste, basil, oregano, sugar, salt and pepper. Heat over medium heat and bring to boil. Reduce heat and simmer for about 15 minutes until sauce thickens.

4. In a saucepan, melt butter over medium heat. Add leek and fennel and cook for about 5 minutes until softened. Add cream, salt and pepper and simmer for 2 minutes. Blend in a blender or food processor until smooth.

5. Arrange mussel half shells on a platter. Put about 1 tsp of each sauce alternately on top of mussels. Serve immediately.

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