Mussels In Tomato Sauce

• 1 tbsp vegetable oil
• 1 None Spanish onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp tomato puree
• 1 None chicken bouillon cube, crumbled, mixed with 1 cup boiling water
• 2 (13.5 oz) cans diced tomatoes
• 2 1/4 lb frozen mussels, thawed
• 3 tbsp chopped fresh flat-leaf parsley leaves
• None None crusty bread and lemon wedges, to serve

1. Heat oil in a large saucepan over medium heat. Cook onion and garlic for 3 mins, or until softened. Add tomato puree and cook for 1 min, or until heated through. Add chicken stock and diced tomatoes. Bring to a boil then reduce heat and simmer, stirring occasionally, for 15 mins, or until thickened. Season to taste.
2. Add mussels, cover and cook for 5 mins, or until shells open. Remove and discard any unopened mussels. Distribute mussels and tomato sauce between serving bowls. Top with parsley. Serve with crusty bread and lemon wedges.

vegetable oil, spanish onion, garlic, tomato, chicken bouillon cube, tomatoes, frozen mussels, parsley, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/33463 (may not work)