Chilli & Tomato Mussels
1 tbs olive oil
1 lrge brown onion, finely chopped
2 garlic cloves, sliced
1 cup dry white wine
2 x 450g can tomatoes, diced
2 tbs tomato paste
1 tsp dried chilli flakes or 1 tsp of ground chilli paste
1 tsp sugar
2kg mussels, scrubbed and debearded
1/2 cup parsley, chopped (optional)
crusty bread, to serve
1 Heat oil in a large, deep pan, Add onion and garlic and cook gently over low heat for 2-3 minutes. Add white wine and bring to the boil. Simmer for 3 minutes.
2 Add tomato, tomato paste, chilli flakes and sugar. Stir well and bring to the boil.
3 Add mussels to pan. Cover with a lid and cook for a few minutes over high heat, shaking pan occasionally. Remove lid and using a slotted spoon, remove mussels as soon as they open and place in a serving dish. Discard any mussels that do not open.
4 Remove pan from heat, add parsley and stir well. Pour sauce over mussels and serve immediately with crusty bread.