|1 Tbsp||Olive oil|
|1 tsp||Garam masala|
|1 pinch||Chilli powder|
|1 ½ kgs||Mussels (Main)|
|400 g||Crushed tomatoes (Main)|
|1 to taste||Salt & freshly ground pepper|
|3 cloves||Garlic (Main)|
|¼ cup||Fresh parsley|
|1||Wholemeal bun (Main)|
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- Heat a large saucepan, add oil, chopped garlic, garam masala and chilli powder and cook for 30 seconds, stirring continuously, to release flavours.
- Add 1 cup water and the scrubbed mussels and bring to the boil. Place the lid on the saucepan to steam the mussels so they open. Simmer for 5 to 8 minutes, occasionally shaking the pan for even cooking. Remove the opened mussels.
- Add tomatoes to the pan and simmer for 5 minutes to reduce and thicken sauce. Season with salt and pepper, then add lime juice. Return mussels to the sauce and simmer for 2 or 3 minutes more. Serve in bowls with garlic toast on the side.
- To makegarlic toast, combine butter with garlic and parsley. Spread on bread and toast under a hot grill until sizzling hot and golden brown.