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Ingredients
- 750 gm eel cleaned
- 225 gm mussels
- 3 Tbsp. extra virgin olive oil
- 450 gm tomatoes skinned de seeded and roughly minced
- 3 Tbsp. minced parsley
- 1 x onion finely minced
- 1 x salt pepper
- 80 ml dry white wine
Directions
- Cut the eel into pcs 4cm thick.
- Scrub the mussels well under cool running water and remove the beards.
- Bring some lightly salted water to the boil in a pan.
- Add in the mussels and cook covered over a high heat for 5 min.
- The mussels will open.
- Drain and remove the mussels from their shells.
- Pour the oil into an ovenproof dish.
- Add in the pcs of eel the mussels tomatoes and 2 Tbsp. parsley.
- Sprinkle the onion salt and pepper over the top.
- Add in the wine.
- Cover and bake at 200 degrees C/400 degrees F/gas 6 for 40 min.
- Serve with the remaining parsley scattered over the top.
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