Italian-style chilli mussels

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.