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Scottish mussels


  • 500g fresh Scottish mussels
  • 30ml olive oil
  • 4 cloves garlic, finely chopped
  • 2 spring onions, sliced
  • Salt and pepper
  • 50ml white wine
  • 100ml fish stock
  • 100g cherry tomatoes, cut in half
  • Fresh basil leaves
  • 50g tomato polpa
  • 1 lemon


Heat the olive oil and add the garlic and spring onion. Fry and after put the cleaned mussels. Season with salt and pepper. Next, add in the white wine and allow to reduce. Then add rest of ingredients, fish stock, cherry tomatoes, basil and polpa. Cover and cook for few minutes, until all mussels are opened and cooked. Serve with fresh lemon, and you can also serve some garlic crusty bread.

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