The finished recipe. Mussels in Tomato and Chilli BrothIngredients 1 to 6. 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 chilliIngredients 7 to 9. 1.5 tsp (6 g) Olive oil. A handful, chopped Fresh parsley. To taste SaltStep 1. Scrub and debeard the mussels and throw out any that will not close when tapped.Step 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.Step 3. Add the mussels, put the lid on and cook for three to four minutes until they open. Discard any that stay shut.Step 4. Taste for salt, which the mussels may have supplied already, and finish with the parsley.
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