Mussels with tomatoes & chilli

Ingredients

• 2 ripe tomatoes
• 2 tbsp olive oil
• 1 garlic clove , finely chopped
• 1 shallot , finely chopped
• 1 red or green chilli , deseeded and finely chopped
• small glass dry white wine
• 1 tsp tomato paste
• pinch of sugar
• 1kg cleaned mussels
• good handful basil leaves
  
  
  
  

  
  

  

  1. Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
  2. Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
  3. Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
  4. Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.