Mussels with tomato garlic and parsley


  • 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.