Ingredients

• 2 kilograms of fresh mussels
• 1 can of diced tomatoes
• 3 cloves of garlic, finely chopped
• 1 brown onion, diced
• 2 red chilis, sliced
• 1 bunch of parsley
• 6 slices of sourdough bread
• 4 tablespoons of salted butter
• 1 bunch of chives

Method

1. Pre-heat your oven to 200 degrees celcius, ready for the bread
2. Empty the mussels into a large bowl or pot and rinse them a couple of times under water to clean them. Drain the water but leave a little water left to keep them fresh
3. Heat a large saucepan on medium-high and add two tabelspoons of olive oil
4. Once the oil in the pan starts to heat or lightly smoke, add in your onion and chili
5. Once the onions start to lightly brown, add in your garlic. We add the garlic later than the onions so that the garlic doesn't burn
6. Add in your tin of tomatoes. Fill the empty can 3/4 of the way with water to get the tomatoes still left and empty it into the pan
7. Bring the heat to a simmer and cook for as long as possible. The longer your sauce cooks, the more flavour!
8. Add your butter to a mixing bowl and add in your garlic, chives and a pinch of salt
9. Give the butter a mix and spread it over your bread
10. Place into the oven on the rack, you can use a tray if you want, and cook for 7 minutes or until the bread is nicely toasted and your house is fragrant
11. Now we'll cook the mussels
12. Heat a large pot on high heat and once hot, add your mussels. You may need to cook these in multiple batches. Cook for about 7 minutes, or, until the mussels open and turn a light orange
13. Add your sauce to the mussels
14. Serve and enjoy!