1 kg Mussels scrubbed and cleaned
3 ea Garlic cloves crushed
6 lg Ripe tomatoes chopped
1/2 c Dry white wine(chenin blanc)
1 ea Red chilli chopped
2 ea Spring onions finely sliced
-with green 2 tb Finely chopped parsley
Preheat a heavy based pot on low heat for a few minutes. Brush base lightly with olive oil. Gently cook garlic for 1 minute. Add tomatoes, wine and chilli. Increase heat to medium. Bring to the boil. Reduce heat to low and simmer for 10 to 15 minutes or until tomatoes are mushy. Increase heat to medium. Add mussels and spring onions. Cook for 3 to 5 minutes or until mussels open. Discard any which remain closed. Sprinkle with parsley. Serve with crusty Italian bread to mop up the sauce.