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  • The Australian Women’s Weekly Food

    Easy SEAFOOD

    Sep 01, 2019 3 minutes
    PHOTOGRAPHY JOHN PAUL URIZAR STYLING MICHELE CRANSTON

    A BOWL OF MUSSELS

    PREP + COOK TIME 25 MINUTES SERVES 4

    2kg small black mussels generous pinch of saffron threads
    2 tablespoons boiling water
    50g butter
    2 cloves garlic, crushed
    1 medium (150g) brown onion, chopped finely
    ¼ cup (60ml) dry white wine
    400g can chopped tomatoes
    1 fresh bay leaf
    fresh oregano leaves, to serve

    1 Remove any tough fibrous beards that are visible between mussel shells. Scrub shells with a strong scourer. Wash under plenty of cold water.

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