If you want to cook a fancy meal but time is a factor, mussels are quick and easy to cook as well as cheap! For this recipe I cooked the mussels in an Italian style tomato, garlic and chilli broth.
Ingredients (serves 2):
- 700g fresh mussels
- 6 cloves garlic (minced)
- 1 onion (finely chopped)
- 2 small red chillis (sliced)
- a pinch of ground black pepper
- 2 tbsp olive oil
- 3 tablespoons chopped fresh Italian parsley (Italian parsley can be substituted with regular curly parsley)
- 1 can (411g) peeled tomatoes (cut the tomatoes into quarters)
- Clean and debeared the mussels. For a step-by-step guide for cleaning and debearding mussels, this website gives a good explanation.
- Heat the olive oil in a large pot over a medium heat and add the onion and garlic.
- Stir fry until the onion turns translucent and then add the tomatoes (including the juice from the can), parsley and chillis. Using the back of a wooden spoon, mash up the tomatoes a little and season the sauce with pepper.
- Reduce the heat and simmer with the lid covered, for around 30 minutes or until the juice is thick, stirring occasionally.
- Add the mussels to the sauce and cover the pot. The mussels will release liquid whilst cooking adding to the flavour of the broth.
- Cook for around 3 to 5 minutes stirring the broth a little and remove mussels from the pot as soon as they open to prevent them overcooking. Discard any that do not open.
- Ladle the broth over the mussels and serve with bread.