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Mussels in tomato and oyster sauce

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Ingredients for 2 servings:

  • 1 ½ kg mussels, with shells
  • 1 can tomatoes, chopped, approx. 400 g
  • 2 m.-sized onion(s)
  • 9 cloves garlic
  • 9 tbsp oyster sauce
  • 50 ml dry white wine
  • 30 ml rum, Philippine
  • 3 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

from the Philippines

Dice the onions and sauté in olive oil in a large pot until translucent. Crush and finely chop the garlic cloves, add them to the onions, and sauté. Add the tomatoes and white wine, and simmer with the lid on until soft. Add the oyster sauce and simmer for 3-5 minutes. Add the rum, pepper, and salt if desired. Add the cleaned and sorted mussels to the sauce and cook for 5-10 minutes, stirring occasionally. Discard any mussels that have not opened. Serve hot. Serve with jasmine rice or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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