Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Steamed Black Mussels with Mild Cacciatora Salami, Tomatoes & White Wine

Ingredients

 1 kg fresh black mussels
 100gm D’Orsogna Mild Cacciatora Salami, sliced into strips
 1 onion, diced
 1 clove garlic, sliced
 1tbs olive oil
 200gm tomatoes, diced
 100ml white wine
 1 tbs chopped parsley
 black pepper

Method

There’s nothing quite as moorish as a big bowl of steaming fresh black mussels. Adding slices of D’Orsogna’s Mild Cacciatora Salami, some fresh tomato and a splash of white wine transforms them into a substantial meal fit for an Italian feast!
1

In a heavy based pan with a tight fitting lid, saute the onion, garlic and salami in olive oil until lightly coloured.

2

Add the tomatoes and wine and bring to a rapid boil.

3

Add the mussels, cover and cook over a high heat for 3 – 4 minutes or until the mussels open up.

4

Scoop the mussels out of the sauce to a serving bowl and reduce the sauce over a high heat for a few minutes.

5

Add the parsley and pepper and pour over the mussels.

6

Serve immediately while hot with lots of crusty sourdough bread to soak up all of the juices.

Ingredients

 1 kg fresh black mussels
 100gm D’Orsogna Mild Cacciatora Salami, sliced into strips
 1 onion, diced
 1 clove garlic, sliced
 1tbs olive oil
 200gm tomatoes, diced
 100ml white wine
 1 tbs chopped parsley
 black pepper

Directions

There’s nothing quite as moorish as a big bowl of steaming fresh black mussels. Adding slices of D’Orsogna’s Mild Cacciatora Salami, some fresh tomato and a splash of white wine transforms them into a substantial meal fit for an Italian feast!
1

In a heavy based pan with a tight fitting lid, saute the onion, garlic and salami in olive oil until lightly coloured.

2

Add the tomatoes and wine and bring to a rapid boil.

3

Add the mussels, cover and cook over a high heat for 3 – 4 minutes or until the mussels open up.

4

Scoop the mussels out of the sauce to a serving bowl and reduce the sauce over a high heat for a few minutes.

5

Add the parsley and pepper and pour over the mussels.

6

Serve immediately while hot with lots of crusty sourdough bread to soak up all of the juices.

Steamed Black Mussels with Mild Cacciatora Salami, Tomatoes & White Wine
IngredientsDirections