Mussels with tomato and chilli

INGREDIENTS

1.5kg mussels, scrubbed clean and debearded

2 tablespoons olive oil

1 onion, diced

1 garlic cloves, finely chopped

1 long red chilli, deseeded and thinly sliced

2 small red bird’s eye chillies, deseeded and thinly sliced

1 tablespoon tomato paste

5 tomatoes, diced

125ml dry white wine

1 lemon, juiced and zested

1 small handful flat-leaf parsley, chopped

crusty bread, to serve

METHOD

Discard any broken mussels and tap any opened mussels gently on a work surface to ensure they are still alive. If they do not react and close, discard.

Heat the oil in a large saucepan over low–medium heat. Cook the onion, garlic and chillies, until softened. Add the tomato paste and tomato and stir to combine. Increase the heat to medium–high and add the mussels, white wine, and lemon zest and juice. Cover and cook, shaking the pan occasionally, for 4–6 minutes, or until the mussels have opened. Discard any mussels that haven’t opened.

Sprinkle with parsley and toss through.

Serve with crusty bread.

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