| pure greed | ::steamed mussels with spicy tomato sauce::

steamed mussels with spicy tomato sauce                                           

"print friendly" recipe



1kg large black live mussels

De-beard and scrub the live mussels. Discard open mussels that do not close after gently tapping. Place them in a large heavy based pot with a tight fitting lid. Add all the ingredients except  the coriander and pepper. Cover, then place on high heat and allow it to come to the simmer. Shake the pot vigorously as this helps the shellfish to open, 20 seconds after the first wisp of steam has emerged from the pot take off the lid and remove any opened mussels to warm bowls. Return the pot to the heat, cover and continue to cook for a few more minutes until the remainder open, checking every 30 seconds or so. Discard any unopened mussels. Once all the mussels are cooked and open and divided between serving bowls, pour over the tomato sauce and cooked couscous. Scatter with coriander leaves, fresh cracked pepper and a squeeze of lime juice. Fill your glasses with Riesling...and discover how good life can be!

Chefs tip: always start a mussel dish cold - if you add mussels to a pre-heated pot many will not open.

serves 4

3 tbsps pure greed tomato kasaundi

cup uncooked couscous

2 garlic cloves, finely chopped

cup water

cup verjuice

cup coriander leaves

freshly cracked pepper

1 lime