Mussel Pots
INGREDIENTS
- 1 kg Mussels
- 3-4 cloves garlic, chopped
- 1 onion, chopped
- 3-4 sticks of celery. sliced
- 2 carrots, chopped
- 2 teaspoons dried oregano
- Generous pinch of sea salt
- 2 cups fish, vegetable or chicken stock/broth
- 2 cups tomato passata
- Parsley to serve
- Crusty sourdough bread to serve (optional)
INSTRUCTIONS
- Saute onion in a little olive oil until translucent, then add the celery and carrot and cook until soft.
- Add garlic, salt and dried oregano and cook until fragrant.
- Add stock or broth and tomato passata and cook until the liquid is hot.
- Add the mussels and cook until they open (it should only take 3-5 minutes.
- Serve as is or with some crusty sourdough bread.
NOTES
Gluten Free option: Serve with gluten free bread or without bread at all.
