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Mussels in Chilli Tomato Sauce

With white wine, crusty bread and parsley. A delicious fresh mussel dish, complimented with a spicy tomato sauce.
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Ingredients
  

  • 1.5 kg Boston Bay mussels
  • 2 tbsp extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 small red chillies, deseeded, finely chopped
  • 1 tbsp tomato paste
  • 2 400g tins diced tomatoes
  • 1 lemon, rind finely grated, juiced
  • 2 tsp caster sugar
  • 1/2 cup dry white wine
  • 1/2 cup flat-leaf parsley leaves, roughly chopped
  • Salt and pepper, to season

Garnish

  • Crusty bread, to serve
  • Flat-leaf parsley leaves

Instructions
 

  • Heat oil in a large, deep saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring, for 3 minutes or until onion is soft. Add tomato paste and cook for 1 minute.
  • Add the diced tomato, lemon rind, lemon juice, sugar and wine to pan. Stir until well combined. Increase heat to high. Bring sauce to the boil.
  • Reduce heat to medium. Simmer, uncovered, for 8 to 10 minutes or until thick. Season with salt and pepper.
  • Add mussels to sauce. Cover and cook, shaking pan occasionally, for 3 to 5 minutes or until mussel shells open.
  • To serve, ladle sauce and mussels into bowls. Sprinkle with parsley. Serve with lots of crusty bread. (note: place a large bowl in the middle of the table for the empty shells).