Mussels In Chili Tomato Broth

• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 None small red onion, diced finely
• 1 sprig fresh thyme
• 2 None bay leaves
• 1 None small red chili, sliced
• 1/2 cup dry white wine
• 4 1/2 lb mussels, scrubbed and beards removed
• 2 (13.5 oz) cans Italian tomatoes, chopped, juice reserved
• 1 large handful fresh parsley leaves, chopped, to garnish
• None None crusty bread, to serve

1. Heat olive oil in saucepan over high heat. Add garlic, onion, thyme, bay leaves and chili. Season with black pepper. Add wine. Add mussels, chopped tomatoes and tomato juice. Cover and cook, stirring occasionally, for 5-10 mins, until mussels open. Remove from heat. Ladle into serving bowls, sprinkle with parsley and serve with crusty bread on the side.

olive oil, clove garlic, red onion, thyme, bay leaves, red chili, white wine, mussels, italian tomatoes, handful fresh parsley, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/22444 (may not work)