Recipes

Mussels marinara (Serves 2 as a main course or 4 as an appetiser)

• 1kg Demlane mussels (scrubbed, beards removed)
• 700g tomatoes
• 2tsp olive oil
• 2 carrots
• 1 onion
• 4 garlic cloves (sliced)
• 2/3 150ml glasses dry white wine
• Salt & pepper to taste

Peel and diagonally slice the carrots into ½-inch slices, and cut the onion into eighths. Coarsely chop the tomatoes and set aside. Heat the oil over a medium heat, add carrots, onions and garlic and sauté for 3 to 4 minutes or until softened. Add wine, tomatoes, salt and pepper and bring to the boil. Add mussels, cover and cook for 3 to 4 minutes, or until they have opened – discard any that don’t open.