🇮🇹 Italian

Mussels Ragù

Name: Mussels Ragù
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 4 servings
Cuisine: Italian
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 2 tbsp Olive Oil; 2 tbsp Tomato Paste; 1 tsp Dried Oregano; 2, thickly sliced Carrot; 750 ml Stock or Broth; 800 g, cleaned Mussels; 150 ml Red Wine

🇮🇹 Italian

A slow-simmered italian pot of mussels, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. 47 minutes of mostly hands-off cooking.

Prep 15 min Cook 32 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Olive Oil2 tbsp
Tomato Paste2 tbsp
Dried Oregano1 tsp
Carrot2, thickly sliced
Stock or Broth750 ml
Mussels800 g, cleaned
Red Wine150 ml

Optional extras

Fresh Basilhandful, to finish

Instructions

1
Warm the Olive Oil in a heavy casserole and brown the mussels well on all sides — real colour means real flavour.
2
Lift the mussels out, soften the onion and garlic in the same pot, then add the dried oregano.
3
Return the mussels, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh basil right before serving.

Chef's tip

For deeper flavour, toast the dried oregano in the oil before adding anything wet.

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Watch how it's made

Video: Two Greedy Italians - Linguine with prawns and mussels (HD) · on YouTube