Mussels In Tomato Sauce (quick and easy!)

Ingredients

• olive oil
• 300 grams (10.5 ounces) half-shelled mussels
• 1/2 medium-sized onion (minced )
• 4 large garlic cloves
• 375 grams (1 1/2 cups) crushed tomatoes (canned or fresh, grated or pulsed)
• 50 grams (1/2) green bell pepper (minced)
• 250 ml (1 cup) hot water or vegetable stock
• 1 teaspoon fresh minced oregano (or 2/3 teaspoon dried)
• 1 1/2 tablespoons fresh parsley chopped (+ extra to serve with)

Instructions

1. 1

   Chop the 2 garlic cloves.

2. 2

   Saute the onion and chopped garlic in a saute pan until golden and translucent.

3. 3

   Add the crushed tomatoes, parsley, oregano, and bell pepper.

4. 4

   Press or grate the remaining garlic and add to the pan.

5. 5

   Pour in the water or stock. Season lightly with salt and pepper.

6. 6

   Simmer partly covered over low heat for 15-20 minutes until the sauce thickens slightly.

7. 7

   Raise the heat to moderate.

8. 8

   Add the mussels and a splash of olive oil.

9. 9

   Cook for 10 minutes. If necessary, raise the heat to high for 2-3 minutes if the sauce is too thin.

10. 10

    Serve warm, sprinkled with chopped fresh parsley on top.