Sweet, tangy and savoury, this dish is inspired by the flavours of the north Mediterranean. Be sure to have some crusty bread to sop up the leftover broth!
Saffron Tomato Jam
2 cans (400g) cherry tomatoes, or whole peeled tomatoes
1 shallot or 1/2 small red onion
1 clove of garlic, minced
2 Tbsp extra virgin olive oil
1 Tbsp warm water
1/2 tsp saffron
pinch of chilli flakes
Combine saffron and water, set aside. Finely chop the shallot and sauté in olive oil over medium heat until begins to sweat, then add minced garlic and cook for 30 seconds. Add the tomatoes and spices and reduce heat to low: cook for 15 mins. Add saffron tea and cook for an additional 5 minutes. Season with salt and pepper.
Freehouse Mussels (serves 2 as mains or 4 as entrees)
16 – 20 Green lip mussels, cleaned
1 Tbsp olive oil
1/4 red onion, julienned
1 garlic clove, sliced very thinly
4 Tbsp tomato jam
1/2 cup dry white wine
1/2 cup cream
1 Tbsp cold butter
3 leaves fresh basil, chopped
Heat a frying pan on medium high heat. Add olive oil and sauté the red onion until translucent, then add garlic. Cook for 30 to 40 seconds. Add wine, cream and tomato jam, stir to combine. Add mussels and cover; steam until they start to open. Place mussels into serving bowls, remove pan from the heat and fold in cold butter and chopped basil. Pour broth evenly over the mussels and serve.