Mussels for dinner are always impressive without breaking the bank. They are also super easy to make. No need to be intimidated by this recipe. The only thing you have to worry about is if you have enough crusty bread to sop up all the yummy broth at the bottom of the bowl!
- 1 teaspoon Massel Chicken Style Stock Powder
- 2 small red chili, chopped
- 450g/1lb peeled tomatoes
- 1 teaspoon parsley, chopped
- 900g/2lbs mussels
- 1 tablespoon extra virgin olive oil
- 1 large garlic clove, chopped
Wash, scrub and de-beard mussels.
In a large pot add oil, garlic and chili. Sauté for one minute or so.
Add tomato pieces with their juices and Massel Chicken Style Stock Powder.
Turn heat to high, reduce tomato sauce.
When the sauce looks nice and thick, add the mussels to the pot stirring well. Cover with lid and cook for 3 minutes, shaking the pot a couple of times. Check mussels have opened, if not, cover pot and leave 2 more minutes.
Remember that it is possible to have a few that will never open. They should never be eaten.
Serve up in a large serving bowl. Finish with chopped parsley.
Make sure to serve with crusty bread or French fries to sop up all the yummy broth.