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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Adapted from NZ cookbook Ingredients:
30 fresh mussels (scrub and debeard) |
2 garlic cloves, crushed |
1 onion, peeled and chopped |
2 tablespoons olive oil |
2 tablespoons parsley, chopped |
1 teaspoon chopped fresh chili pepper |
2 tablespoons lemon juice |
3/4 cup dry white wine |
1 1/2 cups water |
400 g crushed tomatoes with juice |
salt and black pepper |
Directions:
1. Heat oil in large saucepan.
2. Add chopped onion, and garlic and cook until clear.
3. Add parsley and chilli and cook for 1-2 minutes.
4. Increase heat and add lemon juice, wine and water and bring to the boil.
5. Add tomatoes.
6. Bring to boil.
7. Add cleaned mussels and cook covered over a moderate heat for about 5 minutes.
8. Discard any mussels that have not opened.
9. Remove the top shell from each mussel.
10. Season with salt and pepper and serve immediately.
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