2 kg fresh mussels
2 tins peeled tomatoes
3 small hot chillis or add chilli sauce to taste
dollop of olive oil
3 garlic cloves, chopped
coriander, chopped


1. Puree tomatoes and add chilli sauce and garlic to taste

2. In a very hot pot add 1 teaspoon of olive oil

3. Add mussels, cover and cook for 2 3 minutes until mussels open and flesh is firm

4. Pour off three quarters of the juice and add the sauce, coriander and parsley Simmer for 2 minutes

5. Serve in bowls with crusty white bread and chilled white wine





This recipe is from How To Cook Fish -

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