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Mussels with herbs and sundried tomato broth

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Mussels with herbs and sundried tomato broth

Mussels are great served lightly steamed in a tasty sauce made from the cooking liquid with plenty of herbs. I've chosen a sauvignon blanc as it goes wonderfully with both tomatoes and fresh herbs.


  • 1 bayleaf
  • 2 tablespoons olive oil
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, crushed, peeled and finely chopped
  • ¼ cup sundried tomatoes, well drained of oil and chopped
  • 1 cup chopped tomatoes, fresh or canned
  • ¼ cup chopped fresh herbs, parsley, basil, chives and/or thyme


  1. Scrub the mussels well and remove their "beards". Discard any mussels that are open.
  2. In a large saucepan, bring the wine and bayleaf to a rapid boil. Add the mussels and boil as fast as possible for about 3-5 minutes until most of the mussels have opened. Discard any that haven't.
  3. Drain the mussels, strain and reserve the cooking liquid.
  4. Heat the oil in a frying pan and add the onion and cook for about 5 minutes over a moderate heat until the onions have softened. Add the garlic and cook for a further 2 minutes.
  5. Add the sundried tomatoes, fresh or canned tomatoes, herbs and ½ cup reserved cooking liquor. Season with salt and pepper.
  6. Toss the mussels through the sauce. If you prefer, pull off one side of the shells and serve the mussel in the half shell. Serve with lots of thick, crusty bread to mop up all the delicious juices.

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