Mussels With Tomato, White Wine & Parsley

Method:

• Start by cleaning and debearding each mussel. To remove the beard from the mussels, grab it with your thumb and forefinger and tug it toward the hinge of the mussel shell.
• Place a large (deeper) frypan or saucepan onto medium heat. Add the olive oil and let it heat. Then add the shallots, stirring for approx 2-3 minutes. Add the garlic and garlic and cook, stirring, for 2-3 minutes. Add the tomato paste and stir through. Then add the fresh tomatoes and combine. Add the lemon zest & juice, caster sugar and white wine. Stir through, bring to the boil and then turn down to a simmer for approx 8-10 mins (until the sauce thickens and reduces).
• Add the mussels into the pan, use a wooden spoon to submerged them into the liquid. Then turn up the heat and place the lid tightly on top of the pot. Steam the mussels for approx 5 mins, shaking the pot a few times in between, until the shells open.
• Turn off the heat, discard any unopened mussels. Serve into bowls and ladle tomato b