Steamed Mussels


  • 1 – 2 kg of whole mussels
  • 1 tbsn olive oil
  • 1 large onion, fine chopped
  • 2 – large garlic cloves, fine chopped
  • 2 bay leaves
  • 10 whole peppercorns
  • 1 large sprig of thyme
  • 10 or so parsley stalks
  • 1 bottle white wine
  • 2 cups fresh tomato pulp without skin (eg halved & grated on cheese grater) – or 1 can
  • 2 tbsp fresh pesto
  • 2 tbsp extra virgin olive oil
  • Salt and Pepper to taste
  • Parsley leaves, chopped


  • In a large stock pot heat the olive oil. Gently fry the onion, garlic, bay leaves & peppercorns
  • Add the sprig of thyme, parsley stalks, white wine & tomato – bring to boil and simmer for 5 minutes
  • Put in all the mussels and bring to the boil
  • Remove mussels as they open – put in a warm place. If you wish you can ½ shell the mussels at this stage
  • Discard any mussels that do not open
  • With the liquid on low heat add the pesto, and extra virgin olive oil and salt and pepper to taste – simmer for 1 further minute then strain the liquid thru a sieve


  • Place the mussels in the bottom of large wide bowls – pour the strained liquid over the top


  • Serve 4 as entree

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