Spicy Mussels Hot Pot
4 people
15 minutes
25 minutes
Ingredients
- 1 pinch Black Pepper
- 2 - Carrots grated
- 400 g Chopped Tomatoes
- 8 slices Crusty Bread sliced and toasted, to serve
- 2 cloves Garlic minced
- 1 cup Garlic Mayonnaise to serve
- 2 tsp Ground Cumin
- 2 tbsp Olive Oil
- 1 - Onion diced
- 1 tbsp Paprika
- 1 pinch Salt
- 50 g SuperValu Fresh Coriander
- 75 g SuperValu Fresh Parsley
- 2 - SuperValu Leek finely sliced
- 1 kg SuperValu Mussels
- 150 g SuperValu Tomato Purée
- 1 glass White Wine
Method
- Scrub the mussels well, then place in a large bowl and soak for 30 minutes. Drain and set aside.
- Place the largest pot you have on a medium heat. Add the oil and allow it to warm up, then add the onion and cook for about 5 minutes, until soft. Add the carrots, leeks and garlic and increase the heat a bit. Cook for a further 4 to 5 minutes.
- Stir in the white wine and increase the heat to let it bubble up for a minute, then add the tinned tomatoes, tomato purée, paprika, cumin, half the parsley and half the coriander. Add the mussels and cover with a lid. Cook for 3 to 4 minutes, until all the mussels have opened (discard any that have not). Add the remaining parsley and coriander and season to taste with salt and pepper.
- Serve in a wide, shallow bowl with a slice of toasted crusty bread spread with garlic mayo alongside.
