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Parmesan-crusted passata mussels

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by James Tanner

From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the mussels, tap the mussels against a hard surface and discard any that do not close.

  3. Heat the oil in a pan and gently fry the onions and garlic for 5-6 minutes, or until softened. Pour in the white wine and bring to a simmer, then add the mussels and cover with a lid for 4-5 minutes, or until the mussels have opened. Strain through a sieve, reserving the cooking liquor and discarding any unopened mussels.

  4. For the passata sauce, heat the oil in a pan and gently fry the onions for 3-4 minutes, or until softened. Add the tomatoes, tomato purée and wine. Measure out 100ml/3½fl oz of the mussel cooking liquor and add to the passata. Cook for a further 3-4 minutes, then stir in the basil and cooked mussels.

  5. Spoon the mussels into a gratin dish, sprinkle over the parmesan and bake for 4-5 minutes, or until golden-brown and bubbling on top. Serve with crusty white bread.

Ingredients

For the mussels

  • 250g/9oz live mussels, debearded, cleaned and rinsed
  • 2 tbsp olive oil
  • ½ onion, finely chopped
  • 1 garlic clove, finely chopped
  • 175ml/6fl oz white wine

For the passata sauce

  • 2 tbsp olive oil
  • ¼ onion, finely chopped
  • 2 tomatoes, seeds removed and chopped
  • 1 tbsp tomato purée
  • 100ml/3½fl oz white wine
  • 6 fresh basil leaves, torn
  • 55g/2oz parmesan, grated

To serve

  • crusty white bread

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Parmesan-crusted passata mussels

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