Chilli Mussels
This receipe is delicious. My husband and daughter love it. Serve with Crusty bread.
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
mussels
scrubbed and cleaned |
*
|
| 3 | each |
garlic cloves
crushed |
|
| 6 | large |
tomatoes
chopped, ripe |
|
| ½ | cup |
white wine
dry |
*
|
| 1 | each |
red chili peppers
chopped |
*
|
| 2 | each |
scallions, spring or green onions
finely chopped , with green |
|
| 2 | tablespoons |
parsley leaves
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
mussels
scrubbed and cleaned |
*
|
| 3 | each |
garlic cloves
crushed |
|
| 6 | large |
tomatoes
chopped, ripe |
|
| 118 | ml |
white wine
dry |
*
|
| 1 | each |
red chili peppers
chopped |
*
|
| 2 | each |
scallions, spring or green onions
finely chopped , with green |
|
| 3E+1 | ml |
parsley leaves
finely chopped |
|
Directions
Preheat a heavy based pot on low heat for a few minutes.
Brush base lightly with olive oil.
Gently cook garlic for 1 minute. Add tomatoes, wine and chilli.
Increase heat to medium. Bring to the boil. Reduce heat to low and simmer for 10 to 15 minutes or until tomatoes are mushy.
Increase heat to medium.
Add mussels and spring onions. Cook for 3 to 5 minutes or until mussels open.
Discard any which remain closed. Sprinkle with parsley.
Serve with crusty Italian bread to mop up the sauce.
