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Serves 2 2 tbsp sweet chilli sauce
16 ounces peeled tomatoes
1 teasp chopped parsley
1 teasp Massel Better Bouillon Chicken Style
25 mussels
1 tbsp extra vigin olive oil
1 large garlic clove
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Wash, scrub and de-beard mussels. In a large pot add the oil and garlic and saute til brown. Add tomato pieces with their juices, Massel Better Bouillon and chilli sauce. On high heat, reduce tomato sauce. When most of the water has evaporated, add the mussels to the pot stirring well. Cover with lid and cook for 3-5 minutes, shaking the pot a couple of times. Check mussels have opened. If not cover pot and leave 2 more minutes. Serve sprinkled with parsley with toasted crusty bread.
Low fat, low salt, low sugar, microwaveable, no dairy, no eggs, no gluten, no pork, no red meat, no wheat
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