Mussels in a Tomato Broth
Serves 2
Time 20 minutes
Ingredients
2 tbsp extra virgin olive oil
1 brown onion, chopped
2 garlic cloves, chopped
2 x 400g can diced tomatoes
½ cup dry white wine
¼ cup flat-leaf parsley, chopped
2 tbsp organic vegetable stock powder
1kg mussels, scrubbed and debearded
Bread, to serve
Method
In a pot heat olive oil and then brown the onion and garlic for 4-5 minutes.
Add the diced tomatoes, stock powder (for flavour boost), wine and half the parsley – combine and season with salt and pepper.
Add the mussels and gently simmer the mixture until all the shells open – this can take 8-10 minutes.
To serve – in the pan sprinkle over more parsley and serve with dipping bread.