3 tins smoked mussels 85 grams.
1 red onion, thickly sliced,
1 green chilli cut lengthwise keep pips,
3/4 tomato paste 115 grams,
2 tsp chopped garlic,
olive oil &
fresh/frozen dhania (coriander) with salt &
white pepper seasoning
Fry onions and garlic in oil for a few minutes on high heat.
Turn heat down & add tomato paste, let it simmer a bit.
Add the chili. Season to taste.
Add some water & ½ of the liquid from 1 tin of mussels.
Cook a bit & add all the mussels without the liquid.
Simmer, add dhania.
Cook for a few minutes, add little boiled water if need be.
Enjoy with bread.
Prepared, tried and tested by: Zarina Halday
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