Mussels with tomato and red pepper
- 2tsp rapeseed oil
- 1 onion, chopped
- 2 red peppers, deseeded and chopped
- 2 cloves garlic, crushed
- 1tsp dried tarragon
- ½tsp chilli flakes
- 440g pack Asda frozen Cooked Mussels
- 400g can cherry tomatoes in juice
- 1tbsp flaked almonds
- 15g parsley, chopped
- 1 ciabatta roll, to serve (optional)
In a pan, heat the oil over a medium setting. Add the onion and peppers and cook for 10 mins, or until tender and browned. Add the garlic, tarragon and chilli and cook for 2 mins.
Remove the pan from the heat and, using a handheld blender, purée until smooth.
Return to the heat and add the frozen mussels and cherry tomatoes. Season with black pepper and simmer for 15 mins.
Toast the almonds for 1-2 mins under a hot grill.
Spoon the mussels into bowls. Sprinkle with parsley and almonds. Serve with griddled or toasted slices of the ciabatta roll (optional).