Serves 4
Preparation time: 35 minutes

Ingredients:

TRADITIONAL MUSSELS STEW

This is a quick classic recipe that can have lots of variations. Every shell hides another cooking idea...

Scrub and rinse the mussels and check them over. Put them in a fairly large, wide saucepan. Pour the wine over the mussels. Cover the saucepan and heat through until the shells open.

Remove half of the mussels from their shells. Chop the parsley finely. Skin the tomatoes and chop them roughly. Strain the shellfish cooking juices and set aside.

In a saucepan, sauté the garlic in the BERTOLLI Extra Virgin olive oil, add all the mussels, the tomatoes, a little of the cooking juices and a generous sprinkling of pepper.

Cook for 3 or 4 minutes. Serve immediately.

Complete the meal with bread and fresh fruit.

To get a hotter flavour add a chilli pepper to the sauce. You also get a completely different taste by adding some cream or a tablespoon of pastis and some tablespoons of water.

Nutrition Information per serving of mussel stew
Calories: 221
Fat: 9.4g
Saturates: 1.4g
Salt (based on sodium): 1.22g