Mussels in chilli tomato broth
Ingredients
- 2 1kg bags spring bay tasmanian live blue mussels
- 1 tablespoon olive oil
- 1 large garlic clove, crushed
- 1 small red onion (or 2 eschalots), diced finely
- 1 spring fresh thyme
- 2 bay leaves
- 1 small red chilli, sliced (or 1 tsp dried chilli flakes)
- cracked black pepper
- 100 millilitre dry white wine
- 2 400g tins italian tomatoes, chopped, juice reserved
- large handful parsley leaves, chopped
- chips or crusty bread, to serve
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