World Cuisine

  • 3 tablespoons olive oil
  • 4 garlic cloves, chopped
  • 150 ml (¼ pint) dry white wine
  • 400 g (13 oz) can chopped tomatoes
  • 1 small red chilli, deseeded and finely chopped
  • 2 tablespoons chopped flat leaf parsley, plus extra whole leaves to garnish
  • 2 kg (4 lb) mussels, cleaned (see page 14)
  • salt and pepper

Heat the oil in a large saucepan over a low heat. Add the garlic and cook for about 5 minutes until golden. Add the wine, tomatoes, chilli and chopped parsley and bring to the boil. Season well with salt and pepper.

Add the mussels to the pan, cover and cook over a high heat, shaking the pan frequently, for 4–5 minutes, or until the shells have opened. Stir well and discard any that remain closed.

Scatter the whole parsley leaves over the mussels and serve immediately with crusty bread, if liked.

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