Mussels in Tomato and Chilli Broth

Make mussels in tomato and chilli broth, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
200 g Mussels, cooked and shelled (Shelled weight. In the shell, roughly three times this weight.)
200 g Chopped tomatoes, tinned
150 ml Fish stock (Made up from a cube or a pot.)
50 g Onion
3 cloves, about 9 g Garlic
One, sliced Fresh red chilli
1.5 tsp (6 g) Olive oil
A handful, chopped Fresh parsley
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Scrub and debeard the mussels and throw out any that will not close when tapped.
2. Soften the onion in the oil over a medium heat for five minutes, then the garlic and chilli for a minute. Add the tomatoes and stock and simmer for eight minutes so the broth thickens a little.
3. Add the mussels, put the lid on and cook for three to four minutes until they open. Discard any that stay shut.
4. Taste for salt, which the mussels may have supplied already, and finish with the parsley.

Contains fish, molluscs and celery.
Check ingredient packaging for allergen information.

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

AI-generated images illustrating the recipe.

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