Tanty's Ten Minute Chilli Mussels - serves 4-6

Prep time: 30 mins
Cooking time: 15 mins
Level of difficulty: 2.5/5

Ingredients

a) 2kg of green mussles, de-bearded, washed and drained in a colander
b) 1 red onion, sliced finely
c) 6 gloves of garlic, chopped finely
d) 1 can (about 300g) Prego pasta sauce - tomato, garlic and basil flavour or any other pasta sauce that you have
e) 2 whole tomatoes, cut into quarters
f) 4 red chillies, sliced
g) 4 tablespoons chilli paste
h) 4 tablespoons of chilli sauce
i) 2 tablespoons tomato sauce
j) 2 tablespoons sugar
k) 2 teaspoons salt
l) 2 tablespoons butter / vegetable oil
m) 1/2 cup water
n) Mixed herbs
o) 3 stalks spring onion, sliced into 2cm each

Heat up butter/oil in wok. Add in red onion, garlic, sliced red chillies and fry for 1-2 mins. Put in chilli paste and fry till fragrant. Add in pasta sauce, chilli sauce, tomato sauce, quartered tomatoes, water and stir for 1 min. Add in sugar, salt and a dash of mixed herbs, followed by green mussels. Stir mussels around to promote even cooking. Cook two minutes on high heat, before putting the wok cover on. Lower down the heat and continue cooking with lid on and occasionally stirring the mussels. When shells are open the mussels are ready (aboout 5 mins) – serve in large bowl and sprinkle sliced spring onions and mixed herbs.