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Italian Mussels

Recipe by Peter Evans from FISH

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A good friend of mine and fellow chef, John Lanzafame, has taught me a lot about Italian food and his take on it is that he wants to cook like his mother does. That simple statement was enough for me to fall in love with his cooking. This isn't an original recipe but it speaks volumes about true Italian food and the wonderful flavours it produces with so few ingredients.

Serves 2

Ingredients

30 black mussels
6 cloves garlic
1 tablespoon sliced red chilli
20 basil leaves
1 cup white wine
2 tablespoons olive oil
Sea salt
Cracked black pepper
1 cup napolitana sauce

Napolitana sauce

1 tin crushed tomatoes
50 g garlic chopped
¼ bunch basil
Sea salt
pepper to taste
2 tablespoons olive oil

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Method

For the Garlic confit

Drizzle whole garlic cloves with some olive oil and roast in the oven on the lowest setting for about 2 hours until they are nice and soft.

Napolitana sauce

Heat oil in a pot and add chopped garlic and cook until caramelised.
Add tomatoes into the pot and simmer for 30 minutes.
Add chopped basil.
Season to taste.

Mussels

Heat the oil in a wok until almost smoking.
Add in the mussels and cook for a minute.
Add in the garlic, chilli, basil, white wine and cover for 2 minutes.
Add in the Napolitana sauce and season with salt and pepper.
Heat through and serve with crusty bread.

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Recipe Rating

What do you think?

Ironchef 6 months ago

hmmm almost seems naked....it needs some pasta to go with it...maybe some rigatte no5

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Zain July 2011

hi, i didnt try it yet but im sure its fantastic tast .garlic and mussels are perfect for me .it looks lovely .

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Lynne69 May 2010

This recipe is identical save for the basil substituted by itialian parsley and lots of it. I don't have a problem with garlic confit, I have eight jars sealed in the pantry (179 cloves) and made three more this weekend just to be on the safe side. I could not have my mussels without some freshly grated romano and a good glass of red.

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Marc Cottone June 2009

It was a great meal, amazing. My mother made it for dinner everyone at the table loved it...except grandma only because shes super Italian and doesnt like recipes. But it was amazing. - Marc C

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Polly December 2008

I have just made this for dinner tomight as we had some mussels left over from the christmas festivities. The family just loved it despite the fact I was not quite sure in the confit of garlic and chilli. I was pretty sure to confit the garlic and chilli it was a slow cook in a small amount of oil. As it was late when I started this dish I skipped out the confit and just bruised the garlic and finely chopped the chilli. it was yum. Thanks for the recipe.

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