Mussels with tomatoes & chilli

• ripe tomatoes↗2
• olive oil↗2 tbsp tbsp
• garlic clove↗1

  finely chopped

• shallot↗1

  finely chopped

• red or green chilli1

  deseeded and finely chopped

• small glass dry white wine
• tomato paste↗1 tsp tsp
• pinch of sugar
• cleaned mussels↗1kg kg
• good handful basil

  leaves

Step-by-step instructions

1. 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. 2

   Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, 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. 3

   Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.

4. 4

   Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.