Mussels with Leeks, Peas and Tomato and Truffled Anchovies

Name: Mussels with Leeks, Peas and Tomato and Truffled Anchovies
Yield: 2 serving
Ingredients: 1 kg mussels; 400 gm tomatoes; 1 clove garlic; 1 small leek; 150 gm peas; 4 sprigs parsley; 4 sprigs mint; 6 anchovies; 60 ml olive oil; 1 chopped chilli

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Servings
2
Course
Others

Mussels with Leeks, Peas and Tomato and Truffled Anchovies

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

1 kg mussels cleaned black
400 gm tomatoes canned chopped
1 clove garlic
1 small leek chopped and cleaned (or 1 small onion)
150 gm peas frozen (1 cup)(opt- you could use green beans, broccoli, chickpeas)
4 sprigs parsley flat, picked and very roughly chopped or ripped
4 sprigs mint same as above
6 anchovies I used truffled anchovies
60 ml olive oil 1/4 cup
1 chopped chilli red, optional

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Instructions

Have your rice, couscous, quinoa or pasta ready before you start and keep warm
Heat the pot and add 1/2 the olive oil. Add the leek , garlic and anchovies and sweat till softened without colouring.
Turn up the heat a little and add the tomato, peas, ( chilli if using) and bring up to the boil add the Mussels (and a touch more oil if you love the taste). Put the lid on and simmer for 5 minutes on high ( or until you see a bit of steam escape. Then take off the heat and shake the pot and put the lid back on for 5-6 minutes.
All of the mussels should be open. Add the chopped herbs and serve .
A squirt of lemon is also nice with these