White Wine, Chilli and Tomato Mussels

Serves 4

• 1kg mussels (cleaned)
• 1 tbsp butter
• 2 diced shallots
• 1-2 red chillis – finely chopped (seeds optional)
• 3/4 cup white wine
• 3/4 cup chicken stock
• Juice of 1 lemon
• 2 tbsp parsley – chopped
• salt and pepper to taste
• 1 tin crushed tomatoes

1. On a high heat, melt the butter in a deep pan with a lid and allow it to brown.
2. Add the shallots and chilli and cook til fragrant.
3. Add the salt, pepper and wine and allow to reduce for 1-2 minutes.
4. Squeeze in the lemon juice, add the stock and bring back to the boil.
5. Stir in the tomatoes and parsley and continue to cook for 1 minute.
6. Once the sauce is bubbling, add in the mussels and cover with a lid.
   Cook for 5-6 minutes or until they have all opened.
7. Serve with crusty bread.