Mussels in a Tomato Broth

Serves 2
Time 20 minutes


2 tbsp extra virgin olive oil 

1 brown onion, chopped

2 garlic cloves, chopped

2 x 400g can diced tomatoes

½ cup dry white wine

¼ cup flat-leaf parsley, chopped

2 tbsp organic vegetable stock powder

1kg mussels, scrubbed and debearded

Bread, to serve


In a pot heat olive oil and then brown the onion and garlic for 4-5 minutes.

Add the diced tomatoes, stock powder (for flavour boost), wine and half the parsley – combine and season with salt and pepper.

Add the mussels and gently simmer the mixture until all the shells open – this can take 8-10 minutes.

To serve – in the pan sprinkle over more parsley and serve with dipping bread.