MUSSELS WITH RED WINE, CHILLI & POTATOES

Mussels are cheap to buy, packed with protein and a real treat to eat. Here, we’ve combined them with potatoes and other veg to make a complete meal in a bowl.

SERVES 4

PREP 20 minutes COOKING TIME about 25 minutes CALORIES PER SERVING 223

1kg mussels (or one net)

1tbsp olive oil

1 red onion, sliced into wedges 1 red pepper, cut into strips 300g baby new potatoes, sliced

3 garlic cloves, finely chopped 2 red chillies, finely sliced into rounds

200ml red wine

300ml chicken or vegetable stock

200g chopped tomatoes (fresh or tinned)

1 large thyme sprig

2 bay leaves

1tsp dried oregano

Salt and black pepper

TO SERVE

Leaves from a small bunch of parsley

½tsp chilli flakes (optional) Wash the mussels thoroughly and pull off any beards. Discard any that don’t close when sharply tapped.

Heat the olive oil in a large saucepan or a flameproof casserole dish with a lid. Add the red onion, red pepper and potatoes. Sauté until everything has taken on a bit of colour, then add the garlic and chillies. Stir for another couple of minutes. Add the red wine and bring to the boil. Allow the wine to bubble furiously until reduced by half, then add the stock, tomatoes, thyme, bay leaves and oregano. Season with salt and pepper.

Bring to the boil again, then turn the heat down and cover the pan. Simmer for about 15 minutes until the potatoes are tender and the flavours have had a chance to blend.

Turn up the heat again and add the mussels to the pan. Cover and cook the mussels for 3-4 minutes, shaking the pan regularly. The mussels are ready when they have fully opened — remove and discard any that remain closed.

Taste for seasoning and serve the mussels in shallow bowls. Add a sprinkling of parsley and some chilli flakes, if using.