- 2kg mussels, cleaned
- 2 tins Peeled tomatoes in basil and oregano
- chilli sauce to taste
- 1 tsp. olive oil
- 3 garlic cloves, chopped
- Coriander, chopped
Puree tomatoes and add chilli sauce and garlic to taste.
Heat oil until very hot but do not burn.
Add mussels cover and cook for 2-3 minutes until mussels open and flesh is firm.
Pour off ¾ quarters of the juice and add the sauce, coriander and parsley. Simmer for 2 minutes.
Serve in bowls with crusty white bread and chilled white wine.
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