Marinière Mussels with Cherry Tomatoes and Basil

By SEB_UK

At the edge of taste between Atlantic and Mediterranean.

Ingredients

• 2 kg/4 lbs mussels,
• 500 g/1 lb cherry tomatoes,
• 2 shallots,
• 200 ml/7 fl oz dry white wine,
• 2 cloves garlic,
• 4 sprigs fresh basil,
• Salt, pepper

Details

Servings 4
Adapted from nutritiousanddelicious.co.uk

Preparation

Step 1

Peel and chop the shallots. Peel and finely mince the garlic. Clean the mussels and the cherry tomatoes. Cook the shallots and garlic with 100ml/3 1/2 fl oz wine in the ActiFry for 5 minutes.

Add 1/4 of the mussels and 1/4 of the cherry tomatoes, season and cook for 5 minutes. Remove the first batch and taste them during the five minutes of cooking the following batch of a quarter of the mussels and cherry tomatoes. Add 50 cl/2 oz wine.

Continue cooking the mussels and cherry tomatoes, batch after batch, eating them as you go along. Garnish the cooked mussels with finely chopped basil when they come out of the ActiFry.