MUSSELS WITH TOMATO, WINE AND GARLIC

 In your largest fry pan , heat 2 tbs of rice bran oil over a med heat  and saute 6 fat cloves of crushed garlic  and 6 shallots sliced diagonally,saute for 2 minutes
Add 1 sliced large red capsicum ,
Cook for another 2 minutes
Add 1 tbs of tomato paste , stir into mix
Add 1 can of crushed tomatoes , 1 tsp of sugar and 1/2 tsp of dried thyme
Season with salt and pepper
Reduce heat and simmer for 30 minutes

Now place 1.5 kg of mussels that have been scrubbed and bearded in a large pot  and pour over 1 cup of dry white wine , cover and bring to the boil , you will have to shake the pot to distribute the wine .Simmer on a lower heat for 3 minutes. Remove the mussels as soon as their shells open .
Place the mussels on a serving plate and pour over the sauce garnish with chopped parsley ..
Serve with crusty torn bread .
Great as part of a Mezze plate.