Fish and Seafood Recipes - Fiery Mussels

Ingredients                 

• 30 ml/2 tbsp olive oil

• 1 onion, finely chopped

• 1 garlic clove, crushed

• 1-2 red chilies, seeded and chopped

• 2 canned pimiento caps, chopped

• 400 g/14 oz/1large can chopped tomatoes

• 15 ml/1 tbsp tomato puree (paste)

• 250 g/9 oz/1 small can mussels in brine, drained

• Salt and freshly ground black pepper

• 350 g/12 oz spaghettini

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Method:

1. Heat the oil in a saucepan. Add the onion and garlic and cook gently for 2 minutes until softened but not browned.

2. Add the chilies, pimientos, tomatoes and tomato puree. Bring to the boil, reduce the heat and simmer gently for 10 minutes until pulpy.

3. Stir in the mussels. Season to taste and heat through gently until piping hot.

4. Meanwhile, cook the spaghettini according to the packet directions.

5. Drain and pile on to warm plates. Spoon the sauce over and serve straight away.