Step: 1/12

Wash the mussels thoroughly.

Step: 2/12

If needed brush and remove the beards. Discard any already open mussels.

Step: 3/12

Quarter the peeled tomatoes, deseed and dice.

Step: 4/12

Peel and finely chop the garlic.

Step: 5/12

Wash the parsley, shake dry and finely chop the leaves.

Step: 6/12

In a large pan, saute the garlic in hot oil for 2-3 minutes. Add the mussels and pour in the white wine.

Step: 7/12

Pour in the fish stock and add the tomatoes.

Step: 8/12

Season with a little salt. Mix, cover and allow to steam for 8-10 minutes until the mussels open. Throw any closed mussels away.

Step: 9/12

Scatter over the parsley.

Step: 10/12

Season with lemon juice to taste.

Step: 11/12

Spoon the mussels into deep plates.

Step: 12/12

Pour the stock on top and serve. Serve with crusty bread.