ad astra per alia porci

Mucho Mussels
July 12, 2007, 12:58 pm
Filed under: food


1.5 kg of black mussels

300g of cherry tomatoes, halved

2 garlic cloves, finely chopped

1 tbsp of red chili, chopped

2 tbsp flat parsley, chopped

1tbsp dry oregano flakes

1tbsp olive oil

1/2 cup water


  1. Discard any opened raw mussels. Scrub the remaining mussels and remove the beard sticking out of the mouths of the shells. Heat olive oil in a deep stockpot over a medium-high flame. Add garlic and chili, saute (constantly stirring) for 20 seconds.
  2. Add mussels, tomatoes, oregano, water and 1 tbsp of parsley into the pot. Stir to mix well and cover the pot. Leave contents to steam for 3 minutes.
  3. Transfer the contents of the pot onto a serving dish. Discard any unopened mussels, sprinkle over the remaining 1 tbsp of parsley. Serve hot.

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