Mussels in Tomato and Chilli Broth with Sourdough
Makes 2 servings

INGREDIENTS
400 g Mussels, cooked and shelled (Shelled weight. In the shell, roughly three times this weight.)
400 g Chopped tomatoes, tinned
100 g Onion
3 cloves, about 9 g Garlic
100 ml Dry white wine (Some of the alcohol cooks off. The calories here are counted in full.)
1 tbsp, about 11 g Olive oil
2 slices, about 100 g Sourdough
A good pinch Chilli flakes
A handful, chopped Fresh parsley

METHOD
1. Soften the chopped onion in the oil for eight minutes, then add the sliced garlic and chilli flakes for one minute.
2. Pour in the wine and let it bubble down by half, then add the tomatoes and simmer for ten minutes until slightly thickened.
3. Add the mussels and heat for three minutes, no longer. Stir in the parsley and taste for salt.
4. Toast the sourdough and serve it alongside or under the mussels.

Contains gluten cereals, molluscs and sulphites.

RECIPE NOTES
Cooked and shelled mussels from the chiller or freezer only need warming. Boiled, they shrink to rubber.
No stock in this one; the wine and the mussel liquor make the broth. It carries a molluscs flag and a gluten flag from the bread.

Full recipe: https://www.getfuel8.com/recipes/mussels-tomato-chilli-broth-sourdough
