Very fresh mussels are essential to this dish – when they open they release all their lovely sea water into the sauce, and as you’re eating this you should taste the ocean.
- 200 ml olive oil
- 1 garlic clove, thinly sliced
- chopped red chilli to taste
- 400 ml tomato puree
- 200 ml white wine
- pinch of chopped fresh (or dried) oregano
- sea salt
- freshly ground black pepper
- 1 kg mussels, cleaned and debearded
- ½ cup chopped flat-leaf parsley
- handful of basil leaves
- 100 g black olives, stoned
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the olive oil in a heavy-based saucepan and sauté the garlic and chilli until lightly softened. Add the tomato puree, wine and oregano and season with salt and pepper. Add the mussels and cover with a lid. Cook for about 3 minutes, shaking the pan occasionally, until the mussels open. Scatter with the herbs and olives and serve immediately.