Warm up with a nourishing bowl of Spanish Mussels with Sweet Garlic Rolls for the ultimate autumn dish.
Spanish Mussels with Sweet Garlic Rolls Recipe
Serves 4
Ingredients:
2 tsp olive oil
1 large brown onion, finely chopped
3 sticks celery, thinly sliced
2 chorizo, sliced
3 tsp smoky paprika
1/3 cup medium-dry sherry
400g chopped tomatoes
700g passata (tomato) sauce
1.2kg green-lipped mussels, debearded
salt and pepper
¼ cup flat-leaf parsley leaves, roughly chopped
Method:
Heat oil in a large saucepan. Add onion, celery and chorizo and cook, stirring often, until onion and celery are soft and chorizo is golden. Sprinkle paprika and stir until combined. Add sherry, tomato, passata sauce and 2 cups water. Bring to the boil. Add mussels. Cover and cook for 5-8 minutes or until mussels open. Season with salt and pepper.
Ladle tomato broth into bowls. Top with mussels and sprinkle with parsley. Serve with sweet garlic rolls.
Sweet garlic rolls recipe
Ingredients:
1 cup white sugar
5 large garlic cloves, sliced
2¼ cups plain flour
1 tsp salt
8g sachet instant dry yeast
2 eggs
¾ cup milk
40g butter, room temperature
sea salt flakes
Method:
Put sugar and ½ cup water in a saucepan over low heat. Stir until sugar dissolves and mixture comes to the boil. Add garlic and reduce heat to low. Simmer for 12-15 minutes or until mixture turns golden. Pour on a baking tray lined with baking paper. Cool. Break into pieces and pulse in a food processor until finely chopped.
Preheat oven to 200C. Lightly grease a 20cm square cake pan with butter. Combine flour, salt and yeast in a bowl. Make a well in the centre and add 1 egg (beaten). Heat milk and butter in a small saucepan until butter is melted and milk is blood temperature. Add to flour mixture and stir until dough forms. Mix ½ cup sugar/garlic mixture into dough. Knead on a floured surface for 5-10 minutes or until smooth. Divide mixture into 12. Lightly knead each and form into bread rolls.
Put rolls in prepared cake pan and stand in a warm place for 30 minutes or until rolls double in size. Brush with 1 egg (whisked) and sprinkle with salt. Bake for 15 minutes or until golden.
