Tomato Mussels

Serves 2
2 onions
2 cloves garlic

1 chilli
800 g tin chopped tomatoes
2 fennel
2 kg mussels

450 ml dry white wine
handful parsley

Wash the mussels thoroughly, discarding any that aren’t tightly closed.
Chop the onions, peel and finely slice the garlic and finely slice the chilli.
In a wide saucepan (> 2 L !), heat a little olive oil and soften the onion, garlic and chilli for around 5 minutes.
Add chopped tomatoes and simmer for five minutes.
Add the mussels and white wine and stir till well combined. Add lid to saucepan and simmer for 7 to 10 minutes, tossing the pot a couple of times during that time to move the mussels around.
Add chopped parsley and stir.
Serve with fresh (sourdough) bread.