1 tbsp pure olive oil 1 small red onion, peeled and finely chopped (save the offcuts) 2 cloves garlic, part-crushed, peeled and finely chopped 1 small red chilli, deseeded and finely chopped 1 x 400g tin Italian whole tomatoes 1 tbsp tomato paste (optional) 1 tsp sugar juice 1D2 lemon(save the squeezed wedges) 28 (or more) mussels in the shell handful chopped coriander leaves (save the stalks) handful of basil leaves 1D2 cup dry white wine sea salt, if necessary Heat the olive oil in a pan and add the onion. Cook, stirring, until soft but not at all brown, then add the garlic and chilli. Stir for another minute, and add the tomatoes (chopping them roughly in the pan), tomato paste and sugar. Add the lemon juice, lower the heat and simmer for 20 minutes, or until the liquid has almost evaporated. While the sauce cooks, put the mussels, onion offcuts, coriander stalks, squeezed lemon wedges, wine and cup of water in a shallow pan, cover and turn the heat to high. Lift the lid as soon as the liquid boils, and remove each mussel as it opens. Keep the liquid boiling to reduce it by about 50 per cent. Line a strainer with paper towels and drizzle some of the cooking liquid through it into the tomato sauce, checking the flavour in case it gets too salty. Season if necessary, then stir in the chopped coriander and torn basil leaves. How the dish is served depends on how messily you mind eating. The sauce can simply be poured over the open mussels, with or without their top shells. Otherwise, remove the top shells and place a spoonful of sauce on top. Serves 4
