serves
2
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Disco Dinner
Watch The Full Episode Here
G
Watch The Full Episode Here
G
"This recipe is inspired by my Aunty who used to cook with pippies from the rivers and beaches when I was young. She said it was the closest thing to our way before our land changed. I ate this dish one sunset with Aunty and family, and I was hooked."
Ingredients
- 3 tbsp extra virgin olive oil
- 1 brown onion, finely chopped
- 3 garlic cloves, minced
- 2 red chillies, chopped
- ½ tsp tomato paste
- 1 tbsp chopped basil
- ½ tsp turmeric powder
- 1 tsp dried thyme
- 125 ml (½ cup) chicken stock
- 400 g tinned tomatoes
- 3 ripe tomatoes, chopped
- 1 tsp raw sugar
- 1 kg mussels, scrubbed and debearded
- salt and pepper, to taste
- chopped flat leaf parsley, to serve
- lemon wedges, to serve
Garlic bread
- ½ baguette
- 125 g butter, softened
- 3 garlic cloves, crushed
- 1 tsp salt
- 1½ tsp chopped parsley
Instructions
- Preheat oven to 180˚C.
- Heat the oil in a large deep frying pan or saucepan with lid. Add the onion, garlic and chilli and cook for 5 minutes or until softened. Add the tomato paste, basil, turmeric and thyme and cook for 1 minute or until fragrant. Stir in the chicken stock, tomatoes and sugar, then cover and simmer for 15 minutes.
- Meanwhile, for the garlic bread, cut 6 thick slices into the bread without cutting all the way through. Mix the butter, garlic, salt and parsley in a bowl. Taste for seasoning, then spread the garlic butter over the cut bread slices. Spread any remaining garlic butter over the bread, pushing the loaf together. Wrap in foil, place on a baking tray and bake for 12 minutes. Unwrap the bread and bake for another 2-3 minutes or until golden and crisp.
- Add the mussels to the chilli sauce, stir to combine well, then cover and cook for 6 minutes or until the mussels begin to open. Remove from the heat, stand for another 1-2 minutes until all the mussels have opened. Season the sauce to taste, then scatter with chopped parsley and serve with lemon wedges and garlic bread.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Disco Dinner
Watch The Full Episode Here
G
Watch The Full Episode Here
G
"This recipe is inspired by my Aunty who used to cook with pippies from the rivers and beaches when I was young. She said it was the closest thing to our way before our land changed. I ate this dish one sunset with Aunty and family, and I was hooked."
