Greenshell mussels with tomato creme sauce

TamaraWest

There is something amazingly delicious about the salty sweetness of mussels served with a creamy tomato and white wine sauce. When I am on holiday I love hunting for mussels at low tide; these live greenshell Ikana mussels are conveniently sold year round in a special no leak pack.

Ingredients

3 Tbsp	Olive oil
1	Onion, small, finely chopped
2 tsp	Garlic, grated
1 ⅔ kgs	Mussels, live, greenshell (Main)
½ cup	Dry white wine
1 cup	Canned tomatoes, chopped, Italian
1 cup	Cream
1 tsp	Smoked paprika
2 Tbsp	Fresh rosemary, finely chopped
8	Cherry tomatoes
1 bunch	Pea shoots, or any type of sprout

Directions

1. In a large pot with a tight fitting lid, place the olive oil, garlic and onion and gently fry for 5 minutes without colouring.
2. Add the mussels, turn the heat up high, add the wine and cover with the lid.
3. Stir from time to time, then remove the mussels once they begin to open. Keep covered and warm until ready to serve.
4. Boil the mussel juices for 2 minutes, then add the tomatoes and cream. Bring back to the boil and reduce a little, then add the paprika and rosemary.
5. Pour the sauce into serving bowls, arrange the mussels on top, then garnish with the cherry tomatoes and pea shoots.