Ital­ian-style chilli mus­sels

Friday - - Leisure -

Prep time: 30 mins Cook­ing time: 10 mins Serves 8

1/4 cup ex­tra-vir­gin olive oil 6 gar­lic cloves, thinly sliced 1 medium red onion, finely chopped 1 red bell pep­per, finely chopped 2 red chill­ies, seeded and thinly sliced 250ml fish stock 2 ripe toma­toes, cubed 1 kg black mus­sels, scrubbed and de­bearded mi­cro herbs, to serve le­mon wedges, to serve

1 In a large pan, heat the olive oil. Add the gar­lic, onion, bell pep­per and red chill­ies. Cook over a mod­er­ately high heat, stir­ring oc­ca­sion­ally, un­til the onion is golden, about 5 min­utes.

2 Add the stock and boil over high heat for a minute.

3 Add the toma­toes, sea­son with salt and pep­per and bring to a boil. Add the mus­sels, cover and cook, shak­ing the pot a few times un­til the mus­sels open, about 5 min­utes; dis­card any that don’t open.

4 Di­vide the mus­sels be­tween 8 plates; sprin­kle with mi­cro herbs and serve with le­mon wedges.

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