Mussels in Chunky Tomato Sauce
1.5 kg (3lb 5 oz) black mussels
3 tablespoons olive oil
1 large onion, diced
4 cloves garlic, finely chopped
810 g (1 lb 12 oz) can diced tomatoes
60 g (1/4 cup) tomato paste (puree)
30 g (1/4 cup ) pitted black olives
1 tablespoon capers
125 ml (1/2 cup) fish stock
3 tablespoons chopped flat-leaf parsley
Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any damaged mussels, or those that don't close when tapped on the bench.
In a large saucepan, heat the olive oil and cook the onion and garlic over medium heat for 1-2 minutes, until softened. Add the tomato, tomato paste, olives, capers and fish stock. Bring to the boil, then reduce the heat and simmer, stirring occasionally, for 20 minutes, or until the sauce in thick.
Stir in the mussels and cover the saucepan. Shake or toss the mussels occasionally, and cook for 4-5 minutes, or until the mussels begin to open. once they have all opened, remove the pan from the heat. Discard any unopened mussels.
Just before serving, toss the chopped parsley through. Serve with crusty bread.