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Serves 2 2 small red chillis
500 gr peeled tomatoes
1 heapped teasp chopped parsley
1 teasp Massel Chicken Style Stock Powder or 2 Massel 7's Chicken Style
25 mussels
1 tbsp extra vigin olive oil
1 large garlic clove
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Wash, scrub and de-beard mussels. In a large pot add oil, garlic and chilli. Saute for one minute or so. Add tomato pieces with their juices and Massel Stock Powder or 7's. On high heat, reduce tomato sauce. When most of the water has evaporated and the sauce looks nice and thick, add the mussels to the pot stirring well. Cover with lid and cook for 3 minutes, shaking the pot a couple of times. Check mussels have opened. If not cover pot and leave 2 more minutes. Serve sprinkled with parsley with toasted crusty bread.
Low fat, low salt, low sugar, microwaveable, no dairy, no eggs, no gluten, no pork, no red meat, no wheat
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