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with Spicy Tomato and
BY CHEF BARTHOLOMEW CONNORS
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While travelling through France a few years back, I came across a small
township called Lille which is renowned for its mussels, and couldn't resist
stopping to try some of the delicacies. This month, I revisited this delicious
dish and I'd like to share my recipe with you. It's super easy. Just pop in to
your local fishmonger to purchase a vacuum-sealed pack of fresh mussels
that have been cleaned and are ready to cook.
If you have any cooking questions, suggestions or stories please email them
to Aurora or to me at firstname.lastname@example.org We love hearing from you.
Chef Bart's culinary gifts can be enjoyed at The Cathedral Café,
843 Hunter St Newcastle West, 8.30am-2.00pm, Monday-Friday. P 4961 0546.
2 teaspoons olive oil
1 chorizo sausage, sliced
2 cloves garlic, smashed
1 bird's eye chilli, finely chopped (optional)
1kg vacuum-sealed bag fresh mussels
500ml homemade passata (tomato sauce)
50ml white wine
Small bunch fresh parsley, finely chopped
Small bunch fresh basil, finely chopped
Heat olive oil in a large pot with a tightly
fitting lid. Add sliced chorizo sausage and
cook until crispy.
Stir in garlic and chilli and cook for 1
Add mussels and stir well.
Pour in passata and white wine, add fresh
herbs and stir together.
Seal pot with lid and cook for 3--5 minutes,
or until mussels open. Discard any
Place mussels in bowls and ladle the
sauce over the top.
Garnish with fresh herbs and freshly
ground black pepper. Serve with fresh
www.mn.catholic.org.au Catholic Diocese of Maitland-Newcastle
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