Name: Belgian mussels
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 medium_piece tomatoes (450g), chopped coarsely; 1 1/2 cup (375ml) beer; 1/4 cup (60ml) sweet chilli sauce; 2 clove garlic, sliced thinly; 1 kilogram (2 pounds) cleaned small black mussels; 1/4 cup coarsely chopped fresh flat-leaf parsley

Ingredients

3 medium_piece tomatoes (450g), chopped coarsely

1 1/2 cup (375ml) beer

1/4 cup (60ml) sweet chilli sauce

2 clove garlic, sliced thinly

1 kilogram (2 pounds) cleaned small black mussels

1/4 cup coarsely chopped fresh flat-leaf parsley

Method

1.Bring tomato, beer, sauce and garlic to the boil in large saucepan. Reduce heat; simmer, uncovered, about 5 minutes or until tomato is soft.

2.Add mussels to pan; cook, covered, about 5 minutes or until mussels open. Season to taste.

3.Serve mussels with sauce and sprinkled with parsley.

To save time, use pre-cleaned, bearded mussels.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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