Tomato and Chilli Mussels

If making a paella, I'd buy a kilo pack of mussels and only use 8 or so for the paella, then wonder what to do with the rest. I now always make this dish with the remaining mussels as an easy, delicious entree. Adapted from a 'Love Mussels' recipe I found on the web.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 750  g  fresh mussels
• 1⁄2 cup water
• 1⁄2 tablespoon olive oil
• 2  garlic cloves, finely chopped
• 1  tablespoon tomato paste
• 1 (400 g) can diced tomatoes
• 1  chili, finely chopped
• 1  tablespoon  chopped fresh basil leaf (and extra to garnish)
• 1⁄2 teaspoon sugar (optional)
• 1⁄2 cup white wine
•  sea  salt and black pepper
•  crusty bread, to serve

Directions

1. Rinse the mussels and pull off the beard. (If any are open, tap them firmly and close them. If they don't close, throw them out).
2. In a saucepan, saute the garlic in olive oil for 2 minutes over low to medium heat. Add the tomato paste and stir for a further 2 minutes. Keep stirring so the tomato paste doesn't burn.
3. Add the tomatoes, chilli, basil, sugar, white wine, salt and pepper to taste.
4. Reduce heat and simmer for 15 minutes.
5. While the sauce is simmering, place the mussels into a wide, heavy-based pan with 1/2 cup of cold water. Cover and cook for approximately 5-7 minutes, gently shaking the pan now and then.
6. When the mussels have opened, add them to the sauce and allow to warm through. (If some haven't opened that's actually okay - throw them in too.).
7. Turn off the heat and garnish with additional fresh basil, if you like.
8. Serve with crusty bread.