Chilli Mussels

2kg mussels, cleaned

2 tins Peeled tomatoes in basil and oregano

chilli sauce to taste

1 tsp. olive oil

3 garlic cloves, chopped

Coriander, chopped

Parsley

• Puree tomatoes and add chilli sauce and garlic to taste.

• Heat oil until very hot but do not burn.

• Add mussels cover and cook for 2-3 minutes until mussels open and flesh is firm.

• Pour off ¾ quarters of the juice and add the sauce, coriander and parsley. Simmer for 2 minutes.

• Serve in bowls with crusty white bread and chilled white wine.

• Serves 6.