Mussels in White Wine Sauce

• 1 medium onion (finely chopped)
• 3 tbsp olive oil
• 2 garlic cloves (minced)
• 1 tsp plain flour
• 1/2 cup dry white wine
• 1 bay leaf
• 1/4 tsp ground black pepper
• 1/4 tsp kosher salt or sea salt
• 1 tbsp flat leaf parsley (finely chopped)
• 1 kg Fresh mussels (scrubbed, debearded and cleaned of sand)
• 1 Fresh red chilli, sliced or chilli powder (optional)
• 1 tbsp tomato paste
• 1 tsp freshly squeezed lemon juice
• 50 ml water (more or less)

1. Heat the olive oil in a pot on a high medium heat.
2. Saute the onion and garlic until the onion has softened.
3. Stir in the flour, and cook for around 1 minute.
4. Next add the bay leaf, lemon juice, white wine, salt and pepper.
5. Simmer and cover with lid for around 5 minutes.
6. Add the tomato paste and stir.
7. Simmer for another 3-5 minutes.
8. Add the mussels to the pot and stir.
9. Simmer the mussels for around 5-10 minutes or until they have opened their shells.
10. Add water and toss the pan if the liquid thickens too much.
11. Check seasoning prior to turning the heat off.
12. Lastly, sprinkle with the parsley, stir well and serve.

onion, olive oil, garlic, flour, white wine, bay leaf, ground black pepper, kosher salt, flat leaf parsley, fresh mussels, red chilli, tomato, freshly squeezed lemon juice, water

Taken from cookpad.com/us/recipes/367870-mussels-in-white-wine-sauce (may not work)