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Mussels in tomato and wine broth recipe
Mussels in tomato and wine broth recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Put a twist on Hayden Quinn's life-changing dish from MasterChef with our inspired recipe.
Ingredients:
  • 50g butter
  • 4 shallots, finely chopped
  • 160ml white wine
  • 4 tomatoes, finely chopped
  • 1kg fresh Australian blue mussels, cleaned
  • 62.50 ml chopped dill
  • 62.50 ml chopped flat-leaf parsley
  • Oven-baked chips, to serve
  • 2 Free Range Egg yolks
  • 42.00 gm lemon juice
  • 11.80 gm Dijon mustard
  • 160ml vegetable oil
  • 80ml olive oil
Instructions:
  • Prepare the mayonnaise by whisking together egg yolks, lemon juice, and mustard in a small bowl. Season with salt and pepper. Slowly drizzle in the combined oil while whisking continuously until the mixture is emulsified and creamy. Keep whisking until the mayonnaise is thick and has a light color. Season with more salt and pepper if needed.
  • In a large saucepan over medium heat, melt the butter and oil until sizzling. Stir in the shallot and garlic, cooking for 5 minutes until the shallot softens. Turn up the heat to high, then pour in the wine or stock and bring to a boil.
  • Combine tomato and mussels in the pan and stir gently. Cover and cook for 5-7 minutes until mussels open (remove any unopened ones). Season to taste and divide into serving bowls. Garnish with dill and parsley, and serve with chips and mayonnaise.

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