1 kg fresh mussels, scrubbed and debearded
4 garlic cloves, peeled and sliced
2 fresh red chillies, sliced
1 large handful parsley, finely chopped
1/2 cup chicken or vegetable stock 1/2 cup white wine
1/4 cup olive oil
Heat olive oil in a large saucepan over low heat, add garlic and chilli and cook for 2-3 minutes until fragrant.
Increase the heat to a medium heat and add the white wine, cooking for a few minutes. Pour in the stock and give it a stir.
Add the mussels and cover with a lid. Steam until all the mussels are open, about 5 minutes. Add parsley and give the saucepan
a gentle toss to coat them. Remove from the heat.
Divide into bowls and pour the broth all over. Serve with crusty bread.