Mussels in Spicy Tomato Broth

This is a delicious and simple dish which hardly takes any time (apart from cleaning the mussels)  The rule of thumb with mussels is throw them away if they are open before you cook them and closed after you have cooked them. 

Serves 2
10 minutes preparation time
15 minutes cooking time

1kg of mussels (beards removed)
1 large can of chopped tomatoes (415g)
1 small onion
1 clove garlic
125ml dry white wine
½ tsp dried chilli flakes
Small handful flat leaf parsley
1tbsp olive oil

Finely chop the onion and add it to a saucepan to the olive oil, allow to fry over a medium heat for a few minutes until translucent.

Finely chop the garlic and add it to the fried onion and allow to cook for a minute or so.  Next add the chopped tomatoes, chilli flakes and a few grinds of black pepper.

Keep the heat at medium and allow to bubble until the sauce starts to thicken and dry out a little (approx 5-7 minutes)

Once the sauce is quite thick turn the heat to high and add the mussels and white wine.  Put the lid on and gently shake the pan.

Leave to steam for a few minutes and then turn the heat back to medium and give the mussels a stir, put the lid back on.  Roughly chop the parsley and set aside.

The mussels are ready when all of them are open, this should take around 5 minutes.  Add the chopped parsley and give the sauce a taste.  They shouldn't need any additional seasoning as the mussels tend to be salty enough.

Serve in large bowls with crusty bread and plenty of napkins!