Catalan Mussels
Preparation time: 10 minutes
Cooking time: 15 minutes
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 red chill, deseeded and
finely chopped
Pinch of paprika
400 g/13 oz. can chopped
tomatoes
1 kg/2 lb. mussels
salt and pepper
parsley, chopped, to garnish
Heat the oil in a large saucepan or work. Fry the onion, garlic, chilli and paprika over a medium heat for 10 minutes or until soft. Stir in the tomatoes and season. Cover and simmer over a low heat while you Clean the mussels.
Pull the beads from the mussels and scrub the shells. Discard any shells that remain open after you Have tapped them on the work surdata-face or any that are broken.
Stir the mussels into the tomato sauce, increase the temperature and cover with a lid. Cook For 5 minutes until the shells have opened. (Discard any mussels that remain closed.)
Pile into warmed serving bowls, sprinkle with chopped parsley, and serve.