Ingredients

• 24-28 mussels, small ones
• ½ cup white wine
• 1 tablespoon peppercorns
• 1 bayleaf
• 1 onion, peeled and finely chopped
• 4 cloves garlic, peeled and finely chopped
• 2 tablespoons olive oil
• 425 gram tin savoury tomatoes
• ¼ teaspoon chilli powder
• 1 tomato, evenly diced
• ¼ cup black olives
• egg noodle pasta for 4 servings

Method

1. Discard any of the mussels that are open. Scrub mussels well and remove the beard.
2. Bring the wine, peppercorns and bayleaf to a rapid boil in a large saucepan. Add the mussels all at once, cover the pan and cook on high for 3-5 minutes (depending on size) until shells open.
3. Remove from heat and discard any mussels that have not opened. Strain off the liquid and reserve. Carefully remove mussels from the shell.
4. Heat the oil in a saucepan and cook the onion and garlic for 3-5 minutes.
5. Add the reserved mussel liquid, savoury tomatoes, chilli powder and chopped tomato. Simmer 5 minutes. Stir in the olives and mussels and season if wished.
6. Bring a large saucepan of water to the boil. Add the egg noodle pasta and cook on a rapid boil for 6-8 minutes until al dente. Drain well.
7. Toss the sauce through enough cooked egg noodle pasta to serve 4. Serve with salads and crusty breads.