MUSSEL HOT POT
Fresh Mussel Hot Pot with crusty bread and chips, delicious!
for 4 servings
1 onion, chopped
6 cloves garlic, minced
3 tbsp chopped fresh parsley
2 cups drained canned tomatoes in thick puree, chopped
1/4 tsp dried thyme
1/4 tsp dried chilli flakes
Mussels, scrubbed and debearded
Frozen chips, cooked as per packet instructions
In a large pot, heat some oil over low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is cooked. Stir in the parsley, tomatoes, thyme, and chilli flakes. Reduce the heat and simmer for around 20 minutes.
Meanwhile, cook chips as per the packet instructions.
Add the mussels to the pot, bring to a boil and cover. Cook until the mussels open. Remove the mussels as they open. Toss any that do not open.
Stir the black pepper into the broth. Ladle the broth over the mussels and serve with the crusty bread and chips.