My Mussels with White Wine, Tomatoes and Thyme is classically old school – a heady dose of garlic, splash of white wine, fragrant fresh thyme, and a kick of red chilli. Serve with big, chunky slices of crusty sourdough – perfect from sopping up the broth – and beers straight from the esky. The sun can’t help but shine.
1kg mussels, de-bearded
½ leek, roughly chopped
3 cloves of garlic, sliced
2 red chillies, chopped thinly
500g ripe cherry tomatoes, chopped into quarters
½ glass of dry white wine
½ bunch fresh parsley, roughly chopped
3-4 sprigs fresh thyme
Loaf of good quality sourdough bread, sliced thickly
In a large, heavy based saucepan heat the olive oil and add the garlic, leek and a pinch or two of salt. Cook until fragrant.
Add ½ of all the fresh herbs and tomatoes and let the mixture cook for a few moments. When the tomatoes have softened slightly add the mussels to the pan. Give the pan a stir and then add the white wine – the pan should be hot enough that when you add the wine it sizzles and steams – lower the heat and once the alcohol has cooked out, pop the lid on the pan and give it a quick jiggle.
Steam the mussels for approx. 3-4 minutes or until most of the mussels have opened. Add the remaining herbs, season to taste.
Transfer mussels to a serving platter and pour over the cooking liquid. Serve alongside thick slices of char-grilled sourdough.