Total Time
25mins
Prep 25 mins
Cook 0 mins

Mouth watering, guests fight over the leftover broth

Ingredients Nutrition

Directions

  1. Cook onion and garlic in oil for 5 minutes.
  2. Stir in tomatoes, wine and seasonings.
  3. Simmer 5 minute.
  4. Add mussels.
  5. Cook covered until the shells open.
  6. Sprinkle with parsley.
  7. Serve the broth as a soup if desired.
Most Helpful

5 5

I scaled back for 750 grams of mussels and made some minor changes to suit my taste in that I used chicken stock instead of wine (as I didn't have any wine on hand), used a small red chilli sliced seeds and all plus a good pinch of chilli flakes and as the hot weather has killed off all my parsley that was omitted and I used 3 plump roma tomatoes- The DH ate a few of the mussels and really loved the broth/soup I polished off the rest of the mussels and had the broth/soup with some crusty Italian bread for an oh so filling and delicious lunch, thank you swiz58 made for Bargain Basement game.