This is my version of a dish I once had at an Italian restaurant. Can be appetiser or a light main meal.
Toss the anchovies and their oil onto a heated deep large pan or wok and crush the anchovies with a wooden spoon untilit becomes more pasty.
Add the garlic to the pan.
Rub the chili flakes quickly between your hands before adding to the pan also. (Don't forget to wash your hand s afterwards otherwise they would feel burning for the next hour or so)
Saute anchovies, garlic and chili then add the mussels.
As soon as the mussels starts to open, add the canned tomatoes and the olive oil and the basil
Stir for another 2 minutes until all the mussels have opened fully.
Serve in deep rimmed soup bowls with fresh crusty bread.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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