One box of half shell Greenshell Mussels (about 40 pcs)
1 can Tomato Paste
1 bowl Pasta Sauce
2 bowls of Home Made Chicken Broth
3 – 4 tablespoons of Sherry Cooking Wine
1 sweet onion (diced)
2 tablespoons minced garlic
1 tablespoon coarse sugar
Lawry’s Seasoned Salt to seasoned the mussels
De froze the mussels, rinse them by dunking them in a mixing bowl of cold water and two to three tablespoons of flour for about twenty minutes.
The mussels will eat the flour and expel and sands and cleaning themselves. (This only apply to the live mussels/clams).
You can still use this method for frozen mussels as well. The dirt will sink at the bottom of the mixing bowl.
Most mussels have what is commonly called a “beard,” also known as byssal threads. The beard is made of many fibres which emerge from the mussel’s shell. You will need to discard the byssal threads.
Do not pour the mussels and water into strainer because the sand ha sunk to the bottom of the mixing bow, you will end up pouring the sand back on top of the mussels. Just put the mussels into another bowl of clean cold water.
Use a firm brush to brush off any additional sand, barnacles or other oceanic attachments to the shelves.
I have nicely clean the intestines and the black excreta materials from each mussels.
Rinse the mussels under cool tap water and set aside.
Preferably dry with a towel before cooking.
Seasoned the mussels with Lawry’s Seasoned Salt and pepper and set aside for 15 minutes before cooking.
Heat olive oil in a metal pot over medium heat.
Add minced garlic and sweet onion slices and sauté for 2 minutes.
Add the can of tomato paste and some halved sweet tomato cherry and few tablespoons of Pasta Sauce and coarse sugar.
Lower the fire to low and leave it to simmer for 10 minutes depending on the quantity of ingredients used.
You can include home prepared chicken broth to the sauce mixture.
Turn off the heat when you have reached your preferred consistency.
Before serving, heat up the gravy and add the mussels over medium high for about 8 to 10 minutes. Include the Sherry Cooking Wine together and stir to coat.
Do not leave the mussels to cook too long as they will become tough and chewy.
Transfer the mussels to a large serving bowl.
Ladle the sauce over the mussels and serve while hot.
You can also include spaghetti to the dish if you have sufficient gravy.
1 packet Cooked Gourmet Mussels
1 cup Red wine
5 tablespoons of Tomato Paste
2 tablespoons of minced garlic
2 tablespoons of chopped shallots
3 tablespoons of butter
Cleaning fresh mussels:
Scrub the mussels well and remove any barnacles and beards (seaweed strands)
Use a stiff brush to scrub the shells and discard any mussels with broken shells or those
that do not close when tapped.
Place the mussels in a basin full of cold water with a handful of flour and leave to soak for at least half an hour.
Heat butter in a stock pan. Fry minced garlic and chopped shallots till fragrance.
Followed by mussels and tomato paste and red wine.
Cover and continue to boil for about 10 minutes or until all the mussels have opened.
Discard any mussels that have not opened.
Leave the mussels to simmer in the tomato paste stock until it becomes much thicker.