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| Ingredients |
2 kg fresh mussels
2 tins peeled tomatoes
3 small hot chilies or add chili sauce to taste
dollop of olive oil
3 garlic cloves, chopped
coriander, chopped
parsley |
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| Method |
1. Puree tomatoes and add chili
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
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