Chilli Tomato Mussels

29g protein
8.5g fat
11g carbs
4.5g fibre
approx. 300 cals per serve
*serves 2-4
  • olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, sliced
  • 1 cup dry white wine
  • 800g chunky diced tomatoes
  • 2x chilli peppers, finely sliced
  • 1 tsp sugar
  • 2 tbs tomato paste
  • 2kg mussels, scrubbed and debearded
  • 1/2 cup parsley/ oregano/ basil/ herbs of choice
  • OPTIONAL- crusty bread

1. Heat oil in a large, deep pan
2. Add onion and garlic and cook gently over low heat for 2-3 minutes
3. Add white wine and bring to the boil. Simmer for 3 minutes or so
4. Add tomato, tomato paste, chilli and sugar. Stir well and bring to the boil
5. Add mussels to pan. Cover with a lid and cook for a few minutes over high hear, shaking pan occasionally to move mussels around over even heat
6. Remove lid and using a slotted spoon, remove mussels as soon as they open and transfer into a serving dish
7. Discard any mussels that do not open
8. Remove pan from heat, add parsley, basil and oregano and stir well
9. Pour sauce over mussels
10. Serve and enjoy!


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