Ratatouille with Mussels

Serves 6-8

  • 2 aubergines, trimmed
  • 2 courgettes, trimmed
  • 2 red peppers, trimmed & deseeded
  • Olive oil
  • 2 red onions, peeled
  • 5 large fresh tomatoes, chopped
  • ½ bunch fresh basil
  • 4 large cloves of garlic, crushed
  • Few sprigs of fresh thyme
  • 6 sundried tomatoes, finely chopped
  • 1 x 400g can chopped tomatoes
  • 1 tbsp balsamic vinegar
  • Salt and freshly ground black pepper
  • 3 x 200g jars Ocean Crown cooked & pickled Mussels, drained

METHOD

Chop the aubergines, courgettes and peppers into approx. 2cm sized chunks.

Heat some olive oil in a large pan and fry the aubergines, courgettes and peppers in batches for 4-5 minutes until golden and soft.  Set aside in a large bowl for later.

Meanwhile, chop the onions and fresh tomatoes into similar sized pieces. Pick the leaves off the basil (set the leaves aside) and finely chop the stalks.

Once all the aubergines, courgettes and peppers are browned, add some more olive oil to the pan and cook the onion, garlic, basil stalks and thyme leaves gently for 5-10 minutes until cooked.

Return the browned vegetables to the pan and add the chopped fresh tomatoes, sundried tomatoes and the canned tomatoes. Half fill the tomato can with water and tip this into the pot. Add the balsamic vinegar. Stir and season well.

Bring to the boil, cover the pan and simmer over a low heat for 30-40 minutes. Just before serving stir in the Mussels and warm through for a couple of minutes.

Garnish with fresh basil leaves and serve immediately with pasta, bread or rice.

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