key mates, page-6

With 1/2 -3/4 bucket (10 liter bucket) of sweet little mollusks/ mussels, or whatever; whack in 2 tins of diced tomatoes, 3-6 cloves of smashed garlic, a full bottle of sweet chillie sauce (300ml-1 liter), depending on our heat level.(add anything less than 1 liter with more tomatoes/water/ soup/whatever), 3 fine chopped onions and a dash/smash of salt and pepper for taste (perhaps experiment with some clover leaf or a few herbs.....nothing illegal though...hehe)


Boil in a very large pot till 30% mussels open, then let cool for 2o-30 minutes, serve with garnish of your choice, and make sure you use the larger shells to scoop up the juice as you go.......You'll be tempted to save the juice for another day but don't......at best it's an AWESOME SOUP the next day.....at worst you'll be sitting on a bedpan for a week...Rofl