Ingredients
| 1 | Onion, diced |
| 24 | Mussels, fresh green-lipped (Main) |
| 3 cloves | Crushed garlic |
| 1 tsp | Fresh rosemary, finely chopped |
| ½ cup | White wine |
| 2 | Red chillies, or 3 dried or 1 fresh red chilli, diced |
| 1 can | Diced tomato, 400g |
| 400 g | Tomato puree, (1 tin) |
| 12 | Kalamata olives, de-stoned |
| ½ cup | Cream |
| 1 to taste | Freshly ground black pepper |
To serve
| 1 | Salad greens |
| 1 | Crusty bread |
| 1 | Shaved parmesan |
| 1 | Salad dressing |
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Directions
- Method:Clean mussels and pull the beards off.
- Add a splash of olive oil to a heavy bottomed pot and gently fry onion and garlic.
- Turn up the heat and add mussels, tins of tomatoes, wine, rosemary and chili.
- Cook on high with the lid on until mussels have opened and give the pot a shake.
- Add the cream and swirl, so that the cream doesn't curdle.
- Add olives and pepper.
- Serve in a large deep bowl, with some warm crusty bread and a fresh green salad of rocket, baby spinach and parmesan shavings, topped with your favourite dressing.
Note: the chillies don’t make this dish hot, they just bring out the flavour. If you like it hot, you know what to do.
