Chilli mussels

Yield: 4 Servings

Measure Ingredient
1 kilograms Mussels scrubbed and cleaned
3 eaches Garlic cloves crushed
6 larges Ripe tomatoes chopped
½ cup Dry white wine(chenin blanc)
1 each Red chilli chopped
2 eaches Spring onions finely sliced with green
2 tablespoons Finely chopped parsley

Preheat a heavy based pot on low heat for a few minutes. Brush base lightly with olive oil. Gently cook garlic for 1 minute. Add tomatoes, wine and chilli. Increase heat to medium. Bring to the boil. Reduce heat to low and simmer for 10 to 15 minutes or until tomatoes are mushy. Increase heat to medium. Add mussels and spring onions. Cook for 3 to 5 minutes or until mussels open. Discard any which remain closed. Sprinkle with parsley. Serve with crusty Italian bread to mop up the sauce.

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