Ingredients
- 2 tablespoon olive oil
- 2 medium brown onions (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 small red chilli (halved deseeded - I'm Not - finely chopped)
- 1.5 kilogram tomatoes (ripe, about 12 chopped)
- 375 ml vegetable stock (1 1/2 cups)
- 1 kilogram mussels (cleaned)
- 1/2 cup shredded fresh basil leaves
- 2 teaspoons caster sugar
- Salt & ground pepper (to taste)
- Crusty bread to serve
How to Make
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Step 1: Heat the olive oil in a large saucepan over medium heat and add the onions, garlic and chilli and cook for 3 minutes or until the onions have softened slightly.
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Step 2: Increase heat to medium-high and add the tomatoes and stock and bring to the boil and simmer, uncovered for 20 minutes.
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Step 3: Add the mussels, cover and cook for 5 minutes or until the mussels have opened and are just cooked, discard any unopened mussels.
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Step 4: Add the bail and sugar, taste and season with salt and pepper.
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Step 5: Serve with crusty bread.
We hope you enjoy this recipe!
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