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1.5 to 2 kg mussels
1 tbsp olive oil
3 garlic cloves, crushed
1/2 cup white wine
4 green onions, chopped
1/2 tsp hot-red-chili-flakes
540-mL can tomatoes
1/2 cup fresh parsley, coarsely chopped
1/2 cup fresh basil, chopped
Wash mussels under cold running water with a stiff brush. Pull off any beards.
Heat oil in a very large saucepan set over low heat. Add garlic and sauté briefly until very fragrant. Add wine, onions and chili flakes. Increase heat to medium-high and add drained tomatoes. Break tomatoes into bite-size pieces. (Add juice from tomatoes only if you like lots of liquid with your mussels.) Bring mixture to a boil and boil gently, uncovered, stirring often for 3 minutes.
Stir in mussels. Sprinkle with parsley. Cover and cook for 5 to 7 minutes or until shells open. Discard any unopened mussels. Sprinkle mussels with basil.
Calories 199, Protein 17.4g, Carbohydrates 12.3g, Fat 7.9g.
The Rock 'n' Roll Chef's Chester Goluch, who rocks and rolls across the TV screen, makes real magic with these mussels. We've modified them slightly, but their aroma will still have you humming "Love Potion No. 9."