Chili Mussels

Course : Seafoods
Serves: 4
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1 kilogram mussels scrubbed and cleaned
3 cloves garlic crushed
6 large ripe tomatoes chopped
1/2 cup dry white wine -- (Chenin Blanc)
1 medium red chili chopped
2 medium spring onions finely sliced -- with green
2 tablespoons finely chopped parsley

Preparation / Directions:

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.

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