Tomato and chilli mussels with sourdough garlic bread
- 1 sourdough baguette
- 75g butter, softened
- 3 cloves garlic
- 1x 400g can chopped tomatoes
- 150ml passata
- 2 tsp horseradish cream
- 2 tbsp Worcestershire sauce
- 2 celery stalks, finely chopped
- 3 garlic cloves, finely chopped
- juice of one lemon
- 1 tsp dried chilli flakes, or to taste
- 1 kg mussels, ready to cook from the bag
- 1 bunch parsley, finely chopped
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 that have not opened. Sprinkle with parsley and serve with the warm garlic bread.
- This meal is fun as everyone can help themselves and linger over their plates. If you’d like to bulk the meal out a little then toss through some cooked linguine.
- It is most important that you discard all of the unopened mussels as these will potentially give you food poisoning.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.
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