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Mussels with Spiced Tomato Coulis & Garlic Toast

Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins

Mussels
 1 lb Mussels, cleaned
 2 tbsp Lemon wedges
  cup Onion, sliced thin
 2 Strips bacon, diced
 1 tsp Capers
 ¼ tsp Chili flakes
 1 tbsp Garlic, minced
 ½ cup Dry Brooks white wine
  cup Tomato coulis (substitute tomato sauce if needed)
 Chopped chives for garnish
Tomato Coulis
 20 oz Canned whole tomatoes
 3 Garlic cloves, minced
 1 Onion, sliced thin
 ¼ tsp Chili Flakes
 ½ tsp Dried Oregano
 ½ tsp Dried Marjoram
 ½ tsp Salt & black pepper
 1 tbsp Olive oil
Garlic Toast
 ½ Baguette
 2 tbsp Olive oil
 1 Raw garlic clove
1

For the tomato coulis, simmer all ingredients on low heat for 3 hours. Blend until smooth in a food processor or blender.

2

For the garlic toast, cut the baguette in half and rub with olive oil. Grill oil side down until golden brown. Rub hot bread with raw garlic clove.

3

In a medium sized pot cook the bacon until it starts to crisp, then add the onion and capers and cook for an additional 5 minutes

4

Add the chili flakes, diced lemon and garlic and cook for 2-3 minutes more.

5

Deglaze the pan with the wine, bring to a boil and then add the tomato coulis and the mussels.

6

Cover with a tight-fitting lid or foil and cook on medium heat for 3-5 minutes.

7

When you remove the lid, the mussels should all be open and the sauce should be slightly thickened.

8

To plate the mussels places them in a bowl and pour the sauce over the top, garnish with chives and serve alongside garlic bread. Enjoy!!

Nutrition Facts

Servings 0

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