Yield: 1 servings
|Fresh tomatoes; blanched and finely
Put some olive oil in a pan. When heated, add chopped onions and tomatoes.
Break a whole garlic clove and place in the pan virtually whole. Add salt and fry gently. Place the mussels in the pan with plenty of white wine.
Cover the pan and cook for a couple of minutes until they begin to open.
Add fish stock. Add more garlic if desired. Season with salt and more chopped parsley. Add more olive oil if desired.
Serve onto plates with plenty of sauce and more chopped parsley, taking care to discard any unopened mussels.
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Carlton Food Network
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