recipes

Ingredients
1 tablespoon olive oil
1 large onion finely chopped
150ml dry white wine
400 grams tinned chopped tomatoes
1 bay leaf
1 teaspoon dried chilli flakes
sea salt
24 mussels, washed and de-bearded
2 tablespoons flat-leaf parsley, chopped
freshly ground pepper

1.  Heat the olive oil in a large saucepan over medium heat.  Add the onions and garlic and fry gently for about 5 minutes.

2.  Add the white wine and let it sizzle, then add the tomatoes bay leaf, chilli, sea salt and pepper.   Let it bubble, then turn down the heat and gently simmer for about ten minutes.

3.  Turn the heat back up, add the mussels and cover with a lid. Leave to boil for about 5 minutes or until the shells open.  Discard any unopened shells.

4.  Serve in big warmed bowls and sprinkle with parsley to garnish.