Mussels with tomato, smoked paprika and celery
- 1kg mussels
- 1 cup celery - the young, pale centre part and leaves, finely chopped
- 1 clove garlic
- 1 tbsp butter
- 2 tbsp extra-virgin olive oil
- 3 ripe tomatoes, chopped
- 1/4 cup dry white wine
- 1/2 tsp smoked paprika
- 2 tbsp chopped parsley
Serve with crusty bread to mop up the sauce.
Method
Scrub and de-beard the mussels. Use a wide heavy-based pan that has a tight-fitting lid.
Sautee the celery and garlic in the butter and olive oil for a few minutes until soft.
Turn the heat to high and add the mussels, tomatoes, wine and paprika.
Stir and cover with the lid.
Cook until the mussels open, removing the opened mussels as they cook.
When all mussels are open, add the others back in, toss to combine and sprinkle with parsley.
Serves 4
