Steamed Mussels with Native Herbs and Tomato

Mmm I love mussels :) They are cheap compared to other shellfish and seafood in general, easy and quick to prepare, and so tasty! As you can tell from the various serving suggestions, this can be quite a versatile dish as well.

Ingredients

1 tbsp olive oil
1 tbsp minced garlic
1 onion, chopped
1/2 red capsicum, finely sliced
1/4 cup white wine
1 400g tin diced tomatoes
1 tbsp Outback Pride Seafood Sprinkle
Approximately 1kg fresh mussels, in shell, cleaned and debearded
Pasta, rice, or salad and crusty bread, to serve

Step One

Heat olive oil in large saucepan, over medium-high heat. Add garlic and onion, and saute for a few minutes. Add capsicum and cook until all vegetables have softened. I would also recommend adding some chopped celery with the onion, though I didn't have any this time that I made it!

Step Two

Add wine to pan, bring to boil and reduce. Add the tin of tomatoes, bring to a boil, reduce heat slightly.

Step Three
Add mussels to the pan, along with the Seafood Sprinkle, and then cover the pan with a tight fitting lid.

Step Four

Steam the mussels until they have all opened, shaking the pan from side to side every now and then to move them around. Discard any unopened mussels.

Step Five

Serve in large bowls over pasta or rice. Alternatively, serve in bowls on their own with a green salad and crusty bread on the side.