THAI BASIL AND CHILLI MUSSELS
2 ripe tomatoes
2 tbsp olive oil
small glass dry white wine
1 tsp tomato paste
pinch of sugar
1kg cleaned mussels
a good handful of 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 paste, 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 stir them. Cover tightly and steam for 3-4 mins, shaking the pan halfway through until the shells have opened.
4. Discard any shut shells, divide the mussels between two bowls, and add the basil leaves. Provide a large bowl for the empty shells.