Eastington@Paddington

from Italian Food Safari: A Delicious Celebration of the Italian Kitchen by Maeve O’Meara and Guy Grossi. (p14)

• EVOO (lots), garlic, chilli
• tomato puree or passata (Mutti), wine (Clare Riesling), oregano, S & P
• Live Mussels

Cooked in a wok with lid on

• Topped with parsley, basil leaves, and pitted black olives.

Served with fresh seeded sourdough bread.

I don’t know why a 1:2 ratio is needed between the EVOO and tomato puree.

Next time I would just use enough oil to sauté the garlic and chilli.

The highlight of the dish is the chilli and pepper, so don’t be stingy on it.

Excellant flavour.