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Recipe: Braised mussels with tomato, chilli and olives

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Kickstart the new year with a spicy seafood dish. Quick, fresh and bursting with colour; it’ll be the easiest resolution you’ve ever made.

Kcal: 516

Fat: 38.4g

Sat fat: 5.7g

Ingredients (serves 6):

  • 200ml olive oil
  • 1 garlic clove, thinly sliced
  • Chopped red chilli to taste
  • 400ml tomato purée
  • 200ml white wine
  • Pinch of chopped oregano
  • Salt and pepper
  • 1kg mussels
  • 15g chopped flat-leaf parsley
  • Handful of basil leaves
  • 100g black olives, pitted

Step 1: Heat the olive oil in a heavy-based saucepan and sauté the garlic and chilli until lightly softened.

Step 2: Add the tomato purée, wine and oregano and season with salt and pepper. Add the mussels and cover with a lid.

Step 3: Cook for 3 minutes, shaking the pan occasionally, until the mussels open.

Step 4: Scatter with the herbs and olives and serve immediately.

Adapted from Italian Food Safari by Maeve O’Meara with Guy Grossi (£20, Hardie Grant), out 10 February in paperback

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