Ingredients
1 baguette sourdough baguette
sliced into 3cm slices but not all the way through
75g butter
softened
3 cloves garlic
for garlic bread
400g chopped tomatoes
1 can
150ml passata
2 tsp horseradish cream
2 tbsp Worcestershire sauce
2 stalks celery
finely chopped
3 cloves garlic
finely chopped, for mussels
1 lemon
1 tsp dried chilli flakes
or to taste
1kg mussels
ready to cook from the bag
1 tsp parsley
finely chopped
Allergy Advice
Contains Dairy
Contains Fish
Contains Gluten
Contains Shellfish
Contains Soy
Equipment
- 1 Oven
- 1 Large saucepan with tight fitting lid
- 1 Mixing bowl
- 1 Aluminum foil
- 1 Bread knife
Instructions
- Preheat the oven to 180°C or 160°C fan forced.
- Slice the baguette into 3 cm slices but not all the way through to the other side, so the baguette stays joined together.
- Mix the butter and garlic together and spread the mixture evenly on both sides of each bread slice. Wrap tightly in foil and bake for 30 minutes.
- Meanwhile, combine the tomatoes, passata, horseradish cream, Worcestershire sauce, celery, garlic, lemon and chilli together in a bowl.
- When the garlic bread is almost done, tip the mussels into a large saucepan with a tight fitting lid. Set the heat to medium/high and pour in the tomato mixture. Cover and cook for five minutes or until bubbling and all of the mussels have opened.
- Discard any mussels that have not opened. Sprinkle with parsley and serve with the warm garlic bread.
Notes
Tip
Discard all unopened mussels to avoid food poisoning.
Tip
The meal is interactive and fun for groups.
Variation
Toss through cooked linguine to bulk out the meal.
Storage
Best served immediately. Seafood should not be stored long after cooking.
