Mussels In Tomato Sauce - cooking recipe

Ingredients

1 tbsp vegetable oil
1 None Spanish onion, finely chopped
2 cloves garlic, minced
1 tbsp tomato puree
1 None chicken bouillon cube, crumbled, mixed with 1 cup boiling water
2 (13.5 oz) cans diced tomatoes
2 1/4 lb frozen mussels, thawed
3 tbsp chopped fresh flat-leaf parsley leaves
None None crusty bread and lemon wedges, to serve

Preparation

Heat oil in a large saucepan over medium heat. Cook onion and garlic for 3 mins, or until softened. Add tomato puree and cook for 1 min, or until heated through. Add chicken stock and diced tomatoes. Bring to a boil then reduce heat and simmer, stirring occasionally, for 15 mins, or until thickened. Season to taste.
Add mussels, cover and cook for 5 mins, or until shells open. Remove and discard any unopened mussels. Distribute mussels and tomato sauce between serving bowls. Top with parsley. Serve with crusty bread and lemon wedges.