Mussels In Chilli Tomato Sauce

Steps

1. Clean and debeard the mussels, discarding any that remain open after a gentle tap.
2. Heat olive oil in a large, deep pan over medium heat. Add the garlic and red chilli, cooking until fragrant.
3. Stir in the canned tomatoes, white wine, tomato paste, smoked paprika, and sugar. Season with salt and pepper to taste.
4. Bring the sauce to a simmer and cook for 5-7 minutes, allowing the flavours to meld.
5. Add the mussels to the pan, cover with a lid, and cook for 5 minutes, shaking the pan occasionally, until the mussels open.
6. Discard any mussels that remain closed. Stir the sauce gently to coat the mussels.
7. Serve hot, garnished with fresh parsley, and accompanied by crusty bread for dipping.