Whether we’re talking about a dinner party or a quick weeknight meal, it doesn’t get much better than a big bowl of steamed mussels. Mussels have a lot of things going for them—they are quick to cook and they are delicious. Often made in bianco, they also pair perfectly with tomatoes.

Ingredients

• 1 kg fresh mussels
• 3 tbsp olive oil
• 2 cloves garlic (pressed or minced)
• ½ onion (finely chopped)
• 200g ripe cherry tomatoes
• 1 red hot pepper (sliced)
• 3 tbsp tomato paste
• ½ cup water
• 1 cup dry white wine
• salt (to taste)
• 4 tbsp fresh parsley (for garnish)
• Crusty bread

Preparation

Clean and scrub mussels under cold water. Remove beards using paring knife and discard in cold water for 10 minutes.

In a large pot, heat the olive oil over medium heat. Add the garlic, onion and sliced red pepper and sauté over medium heat until the garlic and onion start to brown.

Dilute the tomato paste in 1/2 cup of water. Add the diluted tomato paste, wine and cherry tomatoes to the pot. Cook for about five minutes to reduce the sauce and concentrate flavours.

Add mussels and salt, cover tightly and steam for five minutes over medium-high heat or until the mussels open. Be careful not to overcook them. Remove from heat.

Discard any unopened mussels. Strain the broth and pour over mussels.

Top with fresh parsley.

Serve immediately with crusty bread.