Recipe: Mussels with Tomato & Parsley

Written by
Vintage Cellars
February 16, 2017
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An easy seafood side dish shared by Melbourne chef Adam D’Sylva, ideal for home entertaining.

One of Melbourne’s hottest Chef’s Adam D’Sylva gives us his best advice on pairing seafood. "Mussels and other seafood starters are ideally matched with a sweet, citrusy Champagne," he explains.

The perfect match for a dish of Mussels with Tomato and Parsley is a flute (or two) of Perrier Jouet Grand Brut NV Champagne. Read on to find out how to make this meal at home, in only a couple of simple steps – enjoy!

Recipe: Mussels with Tomato and Parsley
You'll need: 

500 grams fresh mussels

100ml white wine

3 cloves garlic, chopped

1 ripe tomato, diced

3 sprigs flat leaf parsley, chopped

50ml olive oil

Salt and black pepper

This recipe serves 2.

Method:  

Step 1. Add olive oil to a hot pot and sauté garlic and tomato until aromatic.

Step 2. Add mussels, parsley and wine. Cover with a lid and steam until all mussels have opened. Serve with crusty bread.