Jojo's Mussels - Recipe by Guy Mirabella
Ingredients
1.5 kg mussels
2 Tbs mild olive oil
1 small red onion, diced
4 garlic cloves, crushed
400 g tinned finely chopped tomatoes
125mL fish stock
60 g flat-leaf (Italian) parsley, chopped
Salt and freshly ground black pepper
1 long red chilli, trimmed, seeded and julienned, to serve
Bruschetta, thickly sliced, to serve (optional)
Method
Rinse the mussels under cold running water, scrubbing with a stainless steel scrubbing brush. Grasp the beard and give it a sharp yank, pulling it out. Set the mussels aside in the refrigerator.
Heat the oil in a large frying pan over a medium–high heat, then gently fry the onion and garlic until the onion is soft, about 5 minutes. Add the tomatoes, stock, half of the parsley, salt and pepper and cook gently for 15 minutes, stirring occasionally, until the liquid has reduced a little. Add the mussels and cook over high heat with the lid on until the shells open, about 5 minutes.
Take the pan off the heat and sprinkle with the chilli and the remaining parsley.
Serve immediately with thick slices of bruschetta.
