- 1 tablespoon vegetable oil
- 1 brown onion, finely chopped
- 2 clove garlic, crushed
- 1 tablespoon tomato paste
- 1 small chicken stock cube, crumbled
- 1 cup boiling water
- 2 400g cans diced tomatoes
- 1 kilogram packet frozen mussels, thawed
- 1/3 cup chopped flat-leaf parsley
- crusty bread and lemon wedges, to serve
- 1Heat oil in a large saucepan over moderate heat. Add onion and garlic; cook and stir for 3 minutes or until softened. Add tomato paste; cook and stir for 1 minute or until mixture is heated.
- 2Combine crumbled stock cube and boiling water in a heatproof jug. Add to tomato paste mixture with tomatoes. Bring to the boil over moderate heat. Reduce heat to low. Simmer, stirring occasionally, for 15 minutes or until thickened. Season to taste.
- 3Add mussels; cover and cook for 5 minutes or until shells open. Remove and discard unopened mussels. Divide mussels and sauce among serving bowls. Top with parsley. Serve mussels with crusty bread and lemon wedges.
You can use fresh mussels. Before cooking, wash and remove beard. For an extra kick, add chopped fresh red chilli with the onion and garlic. Thai-style mussels: Add finely chopped lemongrass and red chilli with the onion and garlic; swap coriander for parsley.
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