- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 35 minutes
- Effort: medium
- 48 mussels
- 3 tbsp olive oil, plus extra for serving
- 2 small red chillies, sliced diagonally
- 4 cloves garlic, finely chopped, plus 1 clove, halved
- 50 ml white wine
- 250 g tomatoes, peeled and chopped
- Tuscan or other country bread, such as ciabatta
- 8 tbsp finely chopped flat leaf parsley
- black pepper
1. Scrub the mussels well under running water, discarding any that do not close when tapped. Remove the beards with a small knife.
2. Warm the olive oil in a large pan over a medium heat. Add the chillies and the chopped garlic and gently fry for a couple of minutes.
3. Raise the heat to high then add the mussels. Fry with the chopped garlic, stirring.
4. Pour in the white wine and cook for a minute or so to allow the alcohol to evaporate.
5. Stir in the tomatoes and season to taste. Cover the pan tightly and cook for about 5 minutes, shaking the pan occasionally until the mussels have opened. Discard any that remain closed.
6. While the mussels are cooking, toast the bread. Rub the cut garlic clove over the slices.
7. Using a perforated spoon, remove the mussels from the pan. Remove the shells from half of them and reserve the flesh.
8. Stir the parsley into the broth remaining in the pan, and remove from the heat.
9. Divide the shelled and unshelled mussels between shallow soup plates, add the tomato broth and drizzle with olive oil. Serve with the warm toasted bread.
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