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How it's done
Heat the oil in a pan, sauté the onion, garlic and tomato puree. Pour in the wine, bring to the boil, reduce for approx. 2 mins. Reduce the heat, add the tomatoes and basil, season, simmer over a low heat for approx. 45 mins.
Scrub the mussels thoroughly under running water, discard any mussels that are already open. Add the mussels to the tomato sauce, cover and cook over a high heat for approx. 4 mins. until the mussels open (discard any mussels that are still closed – these are inedible).
|Serve with:||Garlic bread|
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