Quick & Easy

Tomato chilli mussels

tomato chilli mussels



1.Lightly spray a heated large saucepan with oil; cook garlic 1 minute or until golden. Remove from pan. Add onion, capsicum and oregano to pan; cook, stirring, over medium heat, 5 minutes or until onion is tender.
2.Add tomatoes, mussels and chickpeas to pan; cook, covered, 8 minutes or until mussels open.
3.Sprinkle with garlic, parsley and chilli. Serve with a squeeze of lemon.

If you prefer, buy 1kg packs of pot-ready mussels from fishmongers or seafood markets. These have already been scrubbed and bearded, and are ready to cook. Some mussels might not open. These might need prompting with a knife or might not have cooked as quickly as the others;­ some will not open after excessive cooking. You do not have to discard these, just open with a knife and cook a little more if you wish.


Related stories