Chili Mussels - cooking recipe

Ingredients

2 kg fresh mussels
1/4 cup dry white wine (or water)
lemon
fresh parsley
SAUCE
500 g ripe good-tasting tomatoes, skinned (Roma or Plum)
15 g butter or 15 g margarine
2 tablespoons olive oil
1 teaspoon paprika
2 teaspoons chopped fresh basil
salt and pepper
2 tablespoons tomato paste
1 large yellow onion, diced
2 garlic cloves, chopped finely
2 chilies, chopped (or a good teaspoon of bottled chopped chilli)

Preparation

SAUCE: Chop the tomatoes.
Heat the butter/margarine and olive oil in a saucepan and fry the diced onions, chopped garlic and chillies until the onion is transparent, taking care not to let the garlic colour (it will taste bitter otherwise).
Add the paprika, basil and tomato paste and stir.
At this point, a little dry white wine (or water) may be added to loosen the sauce and then add the tomatoes, with a pinch of sugar.
Simmer for 40 minutes and then season with salt and pepper.
Clean the mussels and debeard (pull the hair away from the mussel).
Place the mussels and dry white wine (or water) in a pot over a high heat.
Cover with a firm lid to create steam from the liquid.
Steam the mussels and once they are fully open, strain all the liquid from the pot.
Discard any that haven't opened.
Add the chilli tomato sauce to the mussels and stir gently to coat all the mussels with the sauce.
Squeeze over half a lemon and garnish the dish with quartered lemons and chopped parsley.
Serve immediately, with lots of crusty bread to mop up the juices.