Mussels in chilli tomato sauce
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
3 small red and green chillies, deseeded, finely chopped
1 tablespoon tomato paste
1kg tomatoes, finely chopped
1 lemon, rind finely grated, juiced
2 teaspoons caster sugar
1/2 cup dry white wine
1.5kg mussels, beards removed
1/2 cup flat-leaf parsley leaves, roughly chopped
Tagliatelle to serve
Heat oil in a large, deep saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring, for 3 minutes or until onion is soft. Add tomato paste and cook for 1 minute.
Add tomato, lemon rind, lemon juice, sugar and wine to pan. Stir until well combined. Increase heat to high. Bring sauce to the boil. Reduce heat to medium. Simmer, uncovered, for 8 to 10 minutes or until thick. Season with salt and pepper.
Add mussels to sauce. Cover and cook, shaking pan occasionally, for 3 to 5 minutes or until mussel shells open. Discard unopened shells. Ladle sauce and mussels into bowls. Sprinkle with parsley. Serve with pasta.