Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      kilogram      mussels scrubbed and cleaned
   3                    garlic cloves crushed
   6      large         ripe tomatoes chopped
     1/2  cup           dry white wine -- (Chenin Blanc)
   1                    red chili chopped
   2                    spring onions finely sliced -- with green
   2      tablespoons   finely chopped parsley

Preparation:

Preheat a heavy based pot on low heat for a few minutes. Brush base lightly with olive oil. Gently cook garlic for 1 minute. Add tomatoes, wine and chili. Increase heat to medium. Bring to the boil. Reduce heat to low and simmer for 10 to 15 minutes or until tomatoes are mushy. Increase heat to medium. Add mussels and spring onions. Cook for 3 to 5 minutes or until mussels open. Discard any which remain closed. Sprinkle with parsley. Serve with crusty Italian bread to mop up the sauce.