Chilli Mussels

Serves 4

1 onion, chopped
2 cloves garlic, sliced
¼ cup white wine
¼ cup hot pepper paste
3 cups passata
1 cup water or stock
½ cup parsley, chopped
1 kg mussels, rinsed and de-bearded
Salt and pepper
Lemon wedges and parsley to garnish

In a large pan, saúte the onion and garlic in a decent plug of olive oil until softened and slightly brown. De-glaze the pan with the white wine before adding in the hot pepper paste, passata, water and parsley. Reduce slightly before adding in the mussels. Cover with a lid and cook until all the mussels have opened up. Garnish with fresh parsley and lemon wedges. serves with crusty bread and good quality butter.