Tomato And Chilli Mussels

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 750 g fresh mussels
• 1/2 cup water
• 1/2 tablespoon olive oil
• 2 garlic cloves, finely chopped
• 1 tablespoon tomato paste
• 1 (400 g) can diced tomatoes
• 1 chili, finely chopped
• 1 tablespoon chopped fresh basil leaf (and extra to garnish)
• 1/2 teaspoon sugar (optional)
• 1/2 cup wine
• sea salt and black pepper
• crusty bread, to serve

Recipe

• 1 rinse the mussels and pull off the beard. (if any are open, tap them firmly and close them. if they don't close, throw them out).
• 2 in a saucepan, saute the garlic in olive oil for 2 minutes over low to medium heat. add the tomato paste and stir for a further 2 minutes. keep stirring so the tomato paste doesn't burn.
• 3 add the tomatoes, chilli, basil, sugar, wine, salt and pepper to taste.
• 4 reduce heat and simmer for 15 minutes.
• 5 while the sauce is simmering, place the mussels into a wide, heavy-based pan with 1/2 cup of cold water. cover and cook for approximately 5-7 minutes, gently shaking the pan now and then.
• 6 when the mussels have opened, add them to the sauce and allow to warm through. (if some haven't opened that's actually okay - throw them in too.).
• 7 turn off the heat and garnish with additional fresh basil, if you like.
• 8 serve with crusty bread.