Mussels in a red chilli broth

    1 hour 20 mins

    Mussels, oysters and scallops are prime sources of vitamin B12, which your body needs in order to utilise folate. They are also rich in minerals, including zinc and iron.

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    Serves: 4 

    • 4 medium tomatoes, halved
    • 2 cloves garlic
    • 2 dried chillies, seeded
    • 1¼cups fish stock
    • 1 tablespoon olive oil
    • 1kg mussels, scrubbed and debearded
    • 2 tablespoons chopped fresh parsley

    Prep:10min  ›  Cook:1hr10min  ›  Ready in:1hr20min 

    1. Preheat the oven to 150°C. Spray a baking tray with cooking spray. Arrange the tomato halves and the garlic in a single layer on the tray and roast for 1 hour.
    2. Meanwhile, combine the chillies, the stock and 1/2 cup water in a medium bowl. Put aside for 1 hour or until the chillies are softened.
    3. Combine the chillies and their liquid with the tomatoes and garlic in a food processor. Process until puréed.
    4. Heat the oil in a large saucepan. Add the mussels, cover with a lid and steam for 3 to 4 minutes or until the mussels have opened. Remove from the saucepan and discard any that have remained closed.
    5. Add the puréed tomato mixture to the saucepan and heat until simmering. Return the mussels to the saucepan and gently reheat for 2 to 3 minutes. Sprinkle with the parsley just before serving.

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