This was a simple off-the-cuff dish that I just felt like doing on a busy weeknight.  (Come to think of it, any weeknight where I have time to cook can't really be considered busy).  Plus PY loves mussels so I thought I'd surprise her.  I had cooked mussels a couple of times in London but always mariniere style with lots of butter, parsley, onions and white wine.  I thought I would do a tomato based this time.  Always remember to buy good quality mussels and inspect each one to see that the beards have been removed (otherwise you might have to sit on the loo many nights)

Ingredients above

900g frozen NZ mussels

1 can stewed tomatoes (you can use puree if you prefer)

1 cup of seafood broth or stock

2 medium shallots, finely chopped

4 garlic cloves, finely chopped

1 large chilli, finely sliced

2 bay leaves

Dried thyme (about 2 teaspoons)

Dried basil (about 2 teaspoons)

Black pepper

Sea salt

-Thoroughly defrost your mussels and debeared them.  Heat up three tablespoons of butter and a tablespoon of olive oil over medium high heat.  Saute your shallots for about one minute then throw in the chilli and garlic for another minute

-Pour in the can of tomatoes, bay leaves, dried thme and basil, and your cup of stock and bring to a boil.  Let simmer for 10-15 mins, covered.

-Then put in the mussels without increasing the heat.  Stir constantly so that every piece is evenly cooked.  Remember not to over-cook as the meat becomes hard  Give it about 5 mins.  

-Season with pepper and salt and serve immediately.

-An alternative step is to remove the mussels leaving the soup behind in the pot.  Then add in parmesan cheese and maybe a bunch of coriander or parsley and let simmer for another 10-15 mins.  The longer the tomatoes are cooked, the richer and tastier and gravy becomes

So there!  The mussel juices mixed with the tomatoes and herbs can be considered one of the best comfort foods around.  And mussels are healthy too with loads of omega oils that oils your joints and protects your heart and brain.  Try pairing with a semi-dry red wine and crusty brown bread .