Mussels in White Wine

Recently a lovely group of ladies had spent the day with me and we had a little Italian cooking class. The morning was spent sourcing all of the fresh ingredients, which we required for the class and then it was back home to make our lunch. So with the fresh homemade pasta lesson completed by all I made this lovely little dish for the ladies lunch. I had kept it simple with lovely Mussel in white wine sauce. The ladies had a blast making their own pasta from scratch and they learnt how simple it was to make. I am so happy to say that there are dining room tables in Darwin, which have a new dish at the table.

Mussels in White Wine

2 tablespoons olive oil, plus extra to toss
1 small onion, finely chopped
3 garlic cloves, crushed
1 cup of dry white wine (tasting is essential – if you like to drink it, you should cook with it)
2 tablespoons tomato paste
500g black mussels, washed and de-bearded
Sliced spring onion
and salt and pepper to taste.

1. Heat oil in a large saucepan over medium heat, add onion and cook for 3-4 minutes or until softened.

2. Add garlic and wine, and simmer 2 minutes. Add paste and simmer 5-10 minutes further, stirring occasionally until slightly thickened. Season well.

3. Add mussels to tomato sauce, cover with lid and cook 3-4 minutes over medium-high heat with a lid on. Once the mussels have opened discarding any mussels that do not open.

4. Add the spring onions and toss through pasta and serve.