Steamed Mussels with Tomato, Basil, Cumin & Olive Oil from The Sugar Club Cookbook by Peter Gordon
Mussels are a fun dish to eat and they’re extremely tasty as well. The flesh is meaty and will hold its own with many flavours. The following simple recipe is a particular favourite of mine, but...
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Ingredients
- 1 cup fresh flat-parsley leaves
- 1 cup fresh basil leaves
- ½ cup olive oil
- 1 cup sliced spring onions
- 600ml (1 pint) dry white wine
- 2kg (4½lb) cleaned mussels
- 6 teaspoons cumin seeds, toasted
- 1kg (2¼lb) ripe tomatoes, cut into 1 cm (⅓in) dice
- 2 teaspoons cracked black pepper
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