- Heat the olive oil in a saucepan until shimmering. Add the garlic and onion and sauté over a medium heat for about 7 minutes or until the onion is transparent. Take care not to burn the garlic. Add the tomatoes and simmer for 30 minutes.
- Process briefly in a blender until the correct texture is achieved. If the sauce is too thick, dilute with vegetable stock or chicken stock but be careful not to use too much. Season with salt to taste if required.
Green Lipped Mussels in Kiwi Tomato Sauce by Simon Gault. Copyright © text, Simon Gault, 2015. Photograph copyright © Sarah Tuck, 2015.Tuck, 2015.