Chilli Mussels

Chilli Mussels
Chilli mussels are a year round dish - they work great in summer with some beers outside, but they are also a warming winter comfort food.
  • 2 garlic cloves, crushed
  • 1 onion, finely chopped
  • 1 small red chilli, chopped
  • 750 g tomato passata
  • 1 kg mussels
  • 1 handful flat leaf Italian parsley, chopped
  • 1 grind black pepper
  • lemon wedges to serve
  1. Sauté the garlic, onion and chilli in a large pot in 1 teaspoon olive oil for a few minutes until softened.
  2. Add the tomato and a good grind of black pepper. Cook for 10 minutes until lightly reduced.
  3. Add the mussels and cover.
  4. Cook until the mussels open and are heated through – this should take about 3 minutes.
  5. Toss through the parsley and serve immediately. Serve piled high with extra chopped parsley and lemon.

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