AT A GLANCE
"Bar Alto's pots of sweet,
succulent mussels in chilli sparked tomato broth with slices of
perfectly oiled and char-grilled ciabatta have caused such a stir
they've introduced an "order it 10 times; get the recipe" rule. I
reckon, between us, Gourmet readers must've well and truly
met the requirement."
Phil Hambling, Spring Hill, Qld
REQUEST A RECIPE
To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
|01||Bring a small saucepan of water to the boil. Make a small cross incision on the base of each tomato and blanch until skin starts to peel off (30-40 seconds), then place in iced water, peel off skin and coarsely chop tomatoes, discarding seeds.|
|02||Combine extra-virgin olive oil, garlic and chilli in a saucepan over medium-high heat. Add mussels and wine, cover with a lid and shake occasionally until mussels open (2-3 minutes). Strain, reserving liquid, and arrange mussels on a platter. Return liquid to saucepan over high heat, add chopped tomato and canned polpa, and bring to the boil. Add herbs, then pour over mussels. Season to taste, scatter with extra herbs and serve with toasted ciabatta.|