MOUES BOULLABAISE

• porsi: Serves 2

Bahan-bahan

1 tbsp olive oil

1 shallot, thinly sliced

2 garlic cloves, finely chopped

good pinch crushed chilli flakes

1kg fresh rope hung mussels, cleaned

1 glass dry white French wine

400g tin chopped tomatoes

chopped fresh flat-leaf parsley, to garnish

griddled slices of French bread spread with roasted red pepper dip, to serve

Petunjuk

Heat the oil in a pan, add the shallot and cook for 2-3 minutes. Add the garlic and chilli and cook for 10 seconds until sizzling. Increase the heat to high, tip in the mussels, then add the wine and tomatoes and cover with the lid. Cook for 3-4 minutes, shaking the pan; discard any that do not open. Divide the mussel bouillabaisse between large bowls. Season with salt and pepper and garnish with parsley. Serve with the bread spread with the red pepper dip.