Mussels steamed with white wine, tomato and basil

Ingredients

(serves 4 as an entree)

• 1 kg mussels, scrubbed and de-bearded
• 1 onion finely diced
• 3 cloves garlic, finely diced
• 1-2 long dried chilli
• A splash of white wine
• 2 bay leaves
• 3 tomatoes, chopped
• zest and juice from 1 lemon
• ½ bunch parsley chopped
• ½ bunch basil, torn
• Olive oil
• Salt & pepper
• Crusty bread to serve
• 1 cup cooked pearl barley
  
  

Method

Sautee the onions and garlic in olive oil with a pinch of salt until soft and translucent. Turn the heat up and add the chilli, bay leaves, lemon zest and mussels and toss well. Add a splash of white wine and the tomatoes and cover with a lid. After a minute of cooking, lift the lid and check to see that most of the mussels should have started to open. Add the pearl barley. Pour in the lemon juice, a good amount of olive oil, the parsley, basil and a good grind of pepper. Serve straight away with plenty of crusty bread.