Mussels on a bed of crushed tomatoesPrint the sheet >

(serves 4)

Ingredients :
- 48 mussels
- salt and pepper
 
Crushed Tomatoes
- 2 shallots finely snipped
- 1 tsp of coriander seeds
- 2 tbsp of olive oil
- thyme and bay leaf
- 1 small glass of white wine
- 6 fresh tomatoes, crushed
- 1 clove of garlic, crushed
- Zest of  ¼ of  lemon, washed
- juice of ½ lemon
- 1 spring onion, finely snipped
Method :
To prepare the mussels
In a large saucepan of water, over a high heat open the mussels, separating them from their shells, strain the cooking water and keep to one side.  Conserve the mussels in the fridge in half of the cooking water.  Keep the rest of the water and conserve half of the shells.
 

To prepare the crushed tomatoes
Sautée
the shallots and coriander in the olive oil in a frying pan.
Add the thyme and bay leaf, white wine and the remaining cooking water and allow to reduce.
Add the crushed tomatoes, garlic, zest and lemon juice.  Season with salt and pepper.
Leave to reduce further on a gentle heat for about 10 minutes.
On a serving dish, arrange the shell halves with a spoonful of cooled crushed tomato mix, a mussel and spring onion.  Cover with cling film and place in the fridge.  Serve cold.


 

Recommended wines :
- Cépages > Gris de Grenache >
- Cépages > Viognier >

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