Mussel Stew Italian Style

Ingredients

• 2 kg Venus mussels
• 1 bunch flat-leaf parsley
• 1 lemon
• 5 tomatoes
• 3 Garlic cloves
• 1 small chili pepper (finely chopped)
• 4 tbsp olive oil
• 250 ml dry white wine
• 150 ml fish stock
• Salt

Instructions

1. 1.

   Clean the mussels thoroughly, brushing them under running water. Remove any that are already open. Wash the tomatoes, blanch them, peel, halve, remove seeds and finely chop the flesh. Peel and finely chop the garlic. Wash and finely chop the parsley. In a large pot heat the olive oil and sauté the garlic and half of the parsley. Add the cleaned mussels, still slightly wet, and cook until the shells open (discard any that remain closed). Add the tomatoes, chili, white wine and fish stock. Season with salt and simmer for about 10 minutes. Stir in the remaining parsley before serving.

2. 2.

   Serve with fresh crispy white bread, optionally toasted.