Mussels Stew packed with delicious flavours, have it toasted bread.
- 400 g Mussels or cockles or mix of both
- 1 big banana shallot or red onion medium diced
- 2 cloves garlic chopped
- 1 tomato deseeded and diced
- 3 tbsp tomato canned puree or passata
- 1 tsp smoked paprika
- 1 tsp paprika or red chilli powder
- 1/4 tsp turmeric powder
- A pinch of saffron
- 1 fresh baby leaf optional
- 1/2 cup gin
- 250 ml water
- 2 tbsp pernod
- salt to taste
- 1 tbsp olive oil
- coriander garnishing
Wash and scrub the mussels well, take the beard off. Soak them in salted water for 15 minutes. Heat a pot and tip the mussels in with ½ cup of water. Cover the pot for 2-3 minutes. They will open and be ready. Take them out of the pan and strain the water. You can use this water for cooking but I don’t like to use it.
In a different saucepan heat oil, add in the bay leaf, garlic and shallot or onion. Saute for 2 minutes, add in the gin and reduce it by half. Now add in the tomatoes, passata and saffron and all the spices. Sweat the tomatoes for 2 minutes.
Add in the salt, water and bring it to a gentle boil. Add in the opened mussels and cover the pan. Cook for 2-3 minutes. Add in the pernod and mix well.
Garnish with coriander and serve hot with toasted bread!Enjoy.