Chilli Mussels

Ready in 1 hour

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1/2 c Dry white wine; (chenin blanc)
1 kg Mussels; scrubbed and cleaned
1 Red chilli; chopped
6 lg tomatoes; Ripe, chopped
2 tb parsley; Finely chopped
2 Spring onions; finely sliced
3 cloves Garlic; crushed

Original recipe makes 4



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.

Verified by stevemur
Calories Per Serving: 278 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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