Ingredients
Serves 4-64 cloves garlic crushed
1 birds eye chilli, sliced
1 kg mussels, shells scrubbed and beards removed
½ cup white wine
500ml Bottled Italian tomato sauce
200ml chicken stock
1 tablespoon flat leaf parsley, torn
1 tablespoon basil, torn
Salt to taste
Method
* When purchasing mussels make sure you buy those with their shells closed.
Heat oil in a wok or large frying pan over high heat.
Add the garlic and chilli and cook briefly until fragrant - making sure to not burn the garlic.
Add the mussels and white wine, then the sauce and stock.
Cover with a lid and allow to cook for 3-4 minutes.
Remove the lid, shake the pan and remove cooked mussels as they open.
Keep warm until most are opened and discard any unopened mussels.
Before serving toss the parsley and basil through the sauce and season to taste.
Serve mussels in deep bowls and pour the sauce over the top - serve with crusty bread or pasta.