Steamed mussels with smoked paprika and tomato sauce
A big bowl of plump, juicy mussels are steamed in a fresh and vibrant tomato sauce bolstered with paprika, white wine, garlic and coriander. The result is a delicious, warming dish that demands plenty of bread on the side to mop up all the juices.
Paul says: 'The fresh flavour and rich texture of Mutti Polpa finely chopped tomatoes ensures the sauce in this dish is colourful and light, but with enough punch to stand up to the spices it's cooked with.'
Ingredients
Metric
Imperial
- 2 tbsp of sunflower oil
- 1 onion, finely sliced
- 2 garlic cloves, finely sliced
- 2 tsp sweet smoked paprika
- 1/2 tsp ground coriander
- 400g of tinned chopped tomatoes
- 900g of live mussels, cleaned
- 200g of white wine, or vegetable stock
- 1 lemon
- 10g of coriander leaves, roughly chopped
- 10g of basil leaves
- sea salt
- 1 ciabatta, cut into 6-8 slices
- extra virgin rapeseed oil
Method
Check the mussels are clean, beards removed and still alive – if they do not close after a tap, they are dead and must be discarded
- 900g of live mussels, cleaned
Add the sunflower oil to a large pan with a lid and place over a medium heat. Once warm, add the onion and garlic with a pinch of salt and gently cook for 5 minutes until translucent
- 2 tbsp of sunflower oil
- 1 onion, finely sliced
- 2 garlic cloves, finely sliced
Add the paprika and ground coriander and cook for 2 minutes. Then add the wine (or vegetable stock), bring to the boil and leave to reduce by half
- 2 tsp sweet smoked paprika
- 1/2 tsp ground coriander
- 200g of white wine, or vegetable stock
Add the tomatoes and bring to a simmer, cover with a lid and cook on a gentle heat for 20-30 minutes
- 400g of tinned chopped tomatoes
Add the mussels to the tomato sauce ensuring they are evenly spread out and stir well. Place the lid back on top and cook for 2-3 minutes until they are all open
Meanwhile, rub the bread slices in the rapeseed oil, season with salt and char in a hot dry pan until crisp
- 1 ciabatta, cut into 6-8 slices
- extra virgin rapeseed oil
Remove the mussels from the heat, discard any that haven’t opened and finish with a small grating of lemon zest and half of the juice. Taste for seasoning, tear over the basil leaves and sprinkle over the coriander, then serve with the charred bread
- sea salt
- 1 lemon
- 10g of coriander leaves, roughly chopped
- 10g of basil leaves
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