Mussles & slice bread

Mussels in spicy tomato sauce

A delicious and nutritious starter that’s quick to make
Servings: 2

Ingredients

  • 500 g fresh mussels
  • - 150g passata
  • - 3 shallots
  • - 1 garlic clove
  • - ½ red chilli
  • - 1 teaspoon dried chilli flakes
  • - 150mls low salt vegetable stock made up as per instructions
  • - ground black pepper for seasoning
  • - rapeseed oil
  • - handful of fresh basil

Instructions

  • Place the mussels in a bowl of running cold water and scrape off any beards or barnacles.
  • If any of the shells are open, discard
  • Finely chop the shallots and garlic clove and prepare the chilli pepper by de-seeding and slicing thinly
  • Lightly spray the bottom of a large saucepan with rapeseed oil
  • Gently sauté the shallots and garlic clove then add the fresh chilli
  • Add in the vegetable stock, passata, black pepper and a sprinkle of chilli flakes depending on how hot you like it
  • Bring the liquid to the boil and then set to a gentle simmer with the lid on
  • Scatter a handful of basil leaves into the mixture
  • Drain the mussels and gently lower into the simmering liquid. No need to mix, just pop the lid on and let the mussels steam in the liquid for 5 minutes
  • Check that all the mussels have opened and discard any that haven’t. Pop the lid on and give the pan a gentle shake to coat the mussels in the liquid
  • Serve into a bowl and enjoy with some wholesome bread

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