Guy Grossi Recipe : Cozze Al Pomodoro
Ingredients
200ml olive oil
1 onion finely diced
2 garlic cloves finely chopped
1 celery stalk finely chopped
5g chilli chopped
600g ox heart tomatoes 5mm dice
5g fresh chopped oregano
200ml white wine
1.2kg local mussels
100g pitted black olives
Handful fresh basil leaves torn
Sea salt
Freshly cracked pepper
Method
Heat the olive oil in a heavy based braising pan. Add the garlic and onion and cook until soft. Add the celery and chilli and cook for a few minutes then mix in the tomatoes and oregano and sauté for a minute. Then add the white wine and simmer slowly for 10 minutes uncovered. Add the mussels, season with sea salt and cracked pepper and cover cook for 4 minutes, holding down the lid shake carefully the pan to help open the mussels. Remove the lid, add the pitted olives and serve with a garnish of torn basil leaves. Serves 4