Mussels are very sustainable and a great, inexpensive dish to feed many. Similar to a traditional French dish, the mussels perfectly match with our White Balsamic Vinegar.

Ingredients

1 brown onion, finely diced

1 carrot, finely diced

1 small fennel, sliced

3 garlic cloves, finely chopped

2 tbls Pukara Estate Premium Extra Virgin Olive Oil

1 tbls thyme leaves

120g cherry tomatoes, halved

½ cup dry white wine

100mL Pukara Estate White Balsamic Vinegar

100mL cream

Pinch of sugar

1kg cleaned mussels

Small handful of chopped parsley

Method

Fry the onion, garlic, fennel, and carrot in a large pot with the oil until caramelised. Add tomatoes and thyme leaves and stir.

When the tomatoes have softened, add the white wine, then the mussels.

Add White Balsamic Vinegar, cover, and cook for 3 minutes. Add cream and sugar, season with salt and plenty of pepper, and stir well.

When the mussels have opened, they are ready—approximately another 4 minutes.

Evenly distribute the mussels among 4 bowls with plenty of the sauce. Sprinkle with chopped parsley and serve with a slice of crusty bread.