Ingredients

• 2 kgs fresh mussels in shells
• 2 onions, peeled and sliced
• 2 tsp minced garlic
• 2 sticks celery, sliced
• 2 tblsp oil
• 2 tblsp tomato paste
• 400 gram can tomatoes in juice
• 1 cup water
• salt and pepper
• ¼ cup freshly chopped Italian parsley

Method

1. Rinse the mussels in cold water, clean and remove their beards. Discard any open mussels.
2. In a large saucepan gently panfry the onions, garlic and celery in oil until just softened. Increase the heat, stir in the tomato paste and cook for 1-2 minutes until it darkens. Add the tomatoes and water and bring to the boil.
3. Add the mussels and return to the boil. Cover and cook for about 4 minutes or until the mussels have opened. Discard any unopened mussels.
4. Pile the hot mussels into large bowls. Season the broth with salt and pepper, pour over the mussels and serve with the parsley and hot garlic bread.