chilli tomato mussels with carrots and dill


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Cooking receipe to make chilli tomato mussels with carrots and dill under category General Recipes. You may find some video clips related to this receipe below.

chilli tomato mussels with carrots and dill

1 net mussels soaked in cold water for about an hour

6 shallots chopped

2 cloves garlic chopped

2 large mild red chillies chopped

2 tsp coriander seeds

3 tbsp olive oil

salt and black pepper

1 small bunch dill stems cut from fronds

300m1 white wine

2 large carrots peeled and shredded

10 plum tomatoes peeled (prick and pour boiling water over them then peel when skins start to blister)

1 tbsp tomato pure

Drain the mussels then pull off the stringy bit (the beard) and scrub.

If there are any barnacles yank them off with a stubby knife.

Discard any that remain open after this (and those with broken shells).

In an extralarge pan fry the shallots garlic chillies and coriander seeds in 2 tbsp of the oil with some salt and pepper until the onion has softened but not coloured.

Tie the dill stems together and add to the pan along with the wine and carrots.

Bring to a simmer.

Cook for a couple of minutes then add the mussels turn up the heat and cover. Cook for a further two minutes (or until the shells open discard any closed ones).

Remove the mussels and carrots and keep to one side.

Next roughly chop three tomatoes and finely chop the rest.

Add the finely chopped ones to the pan along with the tomato puree and the remaining olive oil. and gently bubble until it

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