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or Muscle Soup with Basil and Chilli
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400g/14oz fresh mussels
¼ cup olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
3 small red chillies, sliced
½ cup fish stock
½ cup dry white wine
2 cans chopped tomatoes
2 tablespoons tomato paste
¼ cup tightly packed basil leaves, shredded


Muscle Soup with Basil and Chilli

Warm up this winter with our muscle soup!


Scrub the mussels clean and remove the beards. Heat oil in a large saucepan and add onions, garlic and chilli and cook gently until soft and slightly browned. Add tomatoes, wine, stock and paste, cover and simmer gently for 30 minutes. Add the basil and mussels and simmer for a further 3 minutes or until the mussels open. Discard any mussels that have not opened. Serve with lots of crusty bread.

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