Magic Mussels

Serves  4

 

1 - 2 tablesp olive oil

1 tablesp Fish or Oyster Sauce

1 - 2 onions, chopped

dash of Tabasco Sauce

1 clove garlic, crushed

2 - 3 tomatoes, 1 cm cubes

green ginger finely sliced

1 teasp sugar

chopped parsley

fresh ground black pepper

1 cup white wine

 

750 ml – 1500 ml stock or water

1˝ kg mussels

 

                        ΘΘΘΘΘ

Baillie McKenny came to lunch, showed us how, and we’re total addicts.
Helps to be able to buy them off the boat at the Portarlington pier!

Fry onion, ginger, garlic and about half the parsley in olive oil

Put in all other ingredients except the mussels – how much liquid depends
on how much soup you like to have

On full gas get it all really hot

Beard the mussels and toss into the rapidly boiling brew

Note: If this makes the soup too salty, steam the mussels open
separately and then add them

Lid on, boil for 4 - 5 minutes  -  no longer!

Serve with crusty bread

Optional: julienne strips of carrot & parsnip, coriander or basil or other herbs,
200g Marinara mix, etc