Ingredients

• 1 tbsp olive oil
• 1 garlic clove
• crushed
• ½ red chilli
• seeds removed and finely chopped
• 1 large vine tomato
• chopped
• 6tbsp dry white wine
• salt and freshly ground black pepper
• 110g/4oz mussels
• beards removed (discard any opened mussels that don't close when tapped firmly)
• 1 lemon
• cut into 4 wedges

Directions

• Heat the oil in a saucepan and fry the garlic
• chilli and tomato for two minutes. Add the wine and simmer until the sauce has reduced by half. Season with salt and freshly ground black pepper.
• Add the mussels and cover with a lid. Simmer in the liquid for 3-4 minutes until the shells have opened. Discard any mussels with shells that have not opened. Squeeze over the juice from one lemon wedge.
• Lift out the mussels
• arrange in a shallow bowl and spoon over the sauce. Garnish with the remaining lemon wedges to serve.