RECIPE BY CHEF Ian Sutherland ( self proclaimed ) WEBSITE Founder of Hospitaity Chain EMAIL Click To View
I Large Brown Onion – I Bunch Spring Onions
2 Cloves Garlic – Quality Virgin Olive Oil
Kalamata Olives ( de pitted )
2 Large Red Tomatoes – Small Jar of Premium Anchovies
Small Bunch of Parsley – Cracked Pepper – Salt Flakes
2-3 Large Red Chillies (your choice medium or hot)
2 Medium Bottles of Quality Organic Tomato Puree
2 kgs of fresh Back or Green Mussels in shells
Handful of Fresh Scallops (optional)
Half cup of White Wine
Your favourite baked fresh bread – You will need it
Mine is Ciabatta. Slice then cut into halves.
Deep Frying Pan . Large Pot with handles and lid
serving Tray. Tongs and ladle
Chop Brown Onion, Spring Onions, Fresh Red Tomatoes and Parsley
Crush Garlic Cloves.
Split Red Chillies, remove seeds and finely chop
Cut Kalamata Olives in half
Let The Fun Begin
Heat pan and add olive oil
Add Onions, Spring Onions, crushed Garlic and simmer
Add chopped Tomatoes, Chillies and Kalamata olives.
Season with salt flakes and cracked pepper.
Open jar of Anchovies & pour the Anchovy Oil over the mixture
Cut Anchovies into halves and add to the mixture . Stir mixture whilst simmering
Then add half a cup of White Wine, and simmer until wine reduces
Wow the Aroma is about to take over. !!
This is when the self-proclaimed chef gets into the groove
Put your favourite music on and pour yourself a glass of left over white wine
You are now allowed to taste and use a piece of the cut bread to dip into the mixture
to taste and eat.
Now the taste buds go insane and the music and wine go in
harmony and you are now dancing and singing in the kitchen.
Open the two bottles of tomato puree, add to mixture, throw in half of the chopped
parsley and slowly simmer. (Leave the other half of the parsley to garnish and colour
the dish before serving) Keep stirring to mix ingredients and avoid sticking or burning
Wash and clean the mussels.
Heat large pot and place in all the mussels and put lid on pot
Keep checking mussels until they are fully opened.
During this process don’t forget the scallops. Throw the scallops into the sauce mixture whilst the mussels
are simmering in the pot
Keep an eye on the simmering mixture; add cracked pepper and heat to nice temperature. Keeps stirring the
mixture to avoid sticking and burning.
Hear comes the trick – call in helper to drain the mussels.
Take pot over sink and get helper to hold lid over pot, slightly leaving a gap.
Tilt pot and drain all the water. If the mussels are not completely opened just
Place back on heat. Do not over heat to avoid mussels becoming rubbery
Place the mussels in a serving dish (baking tray) disperse evenly.
Pour mixture over mussels; add a touch of cracked black pepper and garnish with some of the left over fresh
chopped parsley over the dish
TIP: You can lightly toast your prepared bread and drizzle some virgin olive oil over the toast. OR simply use the fresh bread to mop up the sauce
Use tongs and a large serving spoon to serve into bowls.
Napkins are a must.
Wine Matching – Chilled Sauvignon Blanc – My choice – Cloudy Bay NZ