Step 1

Heat the oil in a wok or large saucepan over high heat. Add garlic and chilli, and cook, stirring, for 30 seconds or until aromatic. Add stock and bring to the boil. Reduce heat to medium and simmer, uncovered, for 3 minutes.

Step 2

Add the mussels, cover and cook, shaking the wok or pan occasionally, for 5 minutes or until the mussels open. Discard any unopened mussels.

Step 3

Toss parsley through mussels and sauce. Place the mussels in serving bowls and pour the remaining sauce over the top. Serve with crusty bread.