This is an easy way to add a taste sensation to the humble mussel. Use artistic flair by garnishing with parsley and arranging on a platter and your creation will look like something out of a cookbook.
Ingredients
15-20 mussels 8 large tomatoes (canned tomatoes will do) Basilleaves Tablespoon of crushed garlic 1 small onion (finely diced) Cream Parsley
Directions
Heat pot with olive oil and sweat off the finely diced onion until soft (not browned).Add garlic and tomatoes, lowerheat and cook with lid on. Once the tomatoes have broken down, add the chopped basil and thicken with cream.Put mussels in, steam open and remove half the shell. Arrange on a high-sided platter, cover with sauce and add parsley.
