So I’m finally back in Cape Town after having an exciting 2 months of cooking in Switzerland. I have still got quite a few pictures of recipes that I developed while being overseas, so will promise to blog about them all very soon.
Today’s recipe is one that was a favourite amoungst the guests and appeared at the lunch table at least 3 or 4 times during my stay. Super easy to make and packed with flavours of the sea (so I’m told as unfortunately I couldn’t taste being highly allergic to mollusc’s).
Anyway, hope you like it and give it a go soon!
1 onion, finely chopped
2 cloves of garlic, crushed
1 baby fennel bulb, finely chopped
1 dried chilli (optional)
½ cup (125ml) tomato puree
Salt and Freshly ground pepper
Handful of parsley, roughly chopped
300-400g mussels, cleaned (discard any mussels that are already opened)
¼ cup (60ml) white wine
400g Linguine, cooked according to packet instructions
Crusty bread, to serve
Lemon wedges, to serve
Heat a little olive oil in a heavy based saucepan and gently fry onion, garlic, fennel and chilli for a few minutes or until onions are soft and translucent.
Add tomato puree, salt and freshly ground pepper, lower heat and allow to cook gently for about 30 minutes or until sauce has reduced slightly.
Meanwhile, add a little olive oil to a heavy based pot and once hot add mussels together with the white wine. Cover with lid and steam for about 2-3 minutes or until mussels have opened.
Strain mussels, retaining their juices, and discard any mussels that haven’t yet opened.
Remove half the mussels from their shells and add to the sauce, together with the strained mussel juices.
Bring sauce to boil, check seasoning and toss in pre-cooked linguine, together with the leftover mussels in their shells.
Garnish with chopped parsley and serve immediately with fresh lemon wedges and crusty bread.