- 24 mussels
- 1 onion, chopped
- 1 large ripe tomato, chopped into small dice
- 1 large garlic clove, crushed
- 1/2 cup flat leaf parsley, chopped
- 1 cup chicken stock
Scrub mussels and remove beard.
In a large non-stick pan gently cook chopped onion in a little chicken stock.
Add garlic and chopped tomato and cook a little longer.
Add parsley and stir.
Add remaining chicken stock and mussels and place lid on and allow to cook for 5 mins or until mussels have opened.
Discard any mussels that have not opened.
Serve in large bowl with juice.