1 kg live mussels, cleaned and de-bearded
2 ripe tomatoes
2 tbsp olive oil
1 clove of garlic - finely chopped
1 shallot - finely chopped
1 red or green chilli - deseeded and finely chopped
1 small glass of dry white wine
1 tsp tomato paste
1 pinch of sugar
some basil leaves

1. Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon.  Roughly chop the tomato flesh.

2. Heat the oil in a large pan with a tight-fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened.  Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so be careful if adding salt).  Stir well and simmer for 2 mins.

3. Add the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.

4. Discard any mussels that remain closed, then pour into two bowls and add the basil leaves.

5. Serve with crusty bread.

 

Ingredients

 1 kg live mussels, cleaned and de-bearded
 2 ripe tomatoes
 2 tbsp olive oil
 1 clove of garlic - finely chopped
 1 shallot - finely chopped
 1 red or green chilli - deseeded and finely chopped
 1 small glass of dry white wine
 1 tsp tomato paste
 1 pinch of sugar
 some basil leaves

Directions

1

1. Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon.  Roughly chop the tomato flesh.

2. Heat the oil in a large pan with a tight-fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened.  Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so be careful if adding salt).  Stir well and simmer for 2 mins.

3. Add the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.

4. Discard any mussels that remain closed, then pour into two bowls and add the basil leaves.

5. Serve with crusty bread.

Mussels with Tomatoes and Chilli