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6
Medium
By Tessa Kiros
Published 2003
This is so simple to make, and a heap of shiny, black mussels with a tomato and garlic sauce is always appreciated. Be sure to serve extra grilled garlic bread for soaking up the sauce.
Wash the mussels carefully in cold water, discarding any that are open. Scrub the shells and remove the beards with an up and down motion to pry them loose. Keep the cleaned mussels in a damp cloth in the refrigerator if you are preparing them a few hours ahead of time.
Heat the olive oil in a saucepan large enough to hold all the mussels. Add the chopped garlic, the chilli and half of