This is one of my favourite meals. Chilli mussels are a versatile dish; you can transform them from a delicious soup to sumptuous pasta. Using simple ingredients you can create a spectacular dish on the cheap.
Ingredients 1kg mussels
2 tins of tomatoes
1 tbsp butter
1 glass of white wine
1 tbsp chilli flakes
1 tbsp fish sauce
Juice of ½ lemon
1 tbsp crushed garlic
1 tbsp parsley, chopped
4 large potatoes
To prepare the mussels, they need to be bearded and scrubbed. With a pair of scissor cut of any beard attached to the mussels and scrub any fibres off the shell.
Peel and slice the potatoes into chips and put into the oven at 200 degrees for 30mins.
Saute the onions, garlic and chilli in butter in a wok.
When the onion is soft, squeeze the juice from the lemon. Depending on how lemony you like your seafood dishes, leave the lemon half in the wok for the duration of the cooking time.
To the mix, add the parsley, fish sauce and tomatoes.
Pour in the wine and bring to the boil.
Season the sauce with salt and pepper.
Remove the lemon and put the mussels into the wok.
Bring to the boil and wait for the mussels to open.
Serve as soup with crusty bread or as pasta dish (toss with linguine).