Ingredients:
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
parsley
Method:
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 - http://www.howtocookfish.info