White Wine and Chilli Mussels

Ingredients

• 2 tablespoons olive oil
• 4 clove garlic minced
• 1 large red chilli thinly sliced
• 4 tomatoes diced
• 1 cup seafood stock
• 20 black (local) mussels scrubbed, beard removed
• 1 cup parsley roughly chopped
• crusty bread to serve

Directions

1. Heat the oil on the high setting in the wok. Add garlic and chilli, and cook, stirring, for 30 seconds or until aromatic. Add tomatoes, and stock and bring to the boil. Reduce heat to medium and simmer, uncovered, for 3 minutes.
2. Add the mussels, cover and cook, shaking the wok occasionally, for 5 minutes or until the mussels open. Discard any unopened mussels.
3. Toss parsley through mussels and sauce. Place the mussels in serving bowls and pour the remaining sauce over the top. Serve with crusty bread.