Description:

Chilean Shelled mussels.

Coocking instructions:

Using a pot: in an oven-safe baking dish: In a terracotta baking dish heat four tablespoons extra-virgin olive oil, add the minced parsley and a clove of garlic. After five minutes add the chopped tomatoes and mussels. Add salt and pepper to taste and cook on a vigorous flame stirring occasionally. Heat a generous amount of water in a separate pan over high heat, add salt and the pasta when the water begins to boil. Drain the pasta, add the mussel sauce and serve immediately.