Ingredients

45ml olive oil

2 garlic clove, crushed

½ bunch roughly chopped flat leaf parsley

350ml dry sherry

150ml crushed tinned tomatoes or passata

2 red chilli, chopped

2kg mussels, cleaned

Directions         

1. Heat the oil in a large pan set over a low heat and add the garlic. Cook until softened, but not coloured.
2. Add sherry, chilli and tomato and boil the liquid for 30 seconds.
3. Toss in the mussels, cover with a lid and cook for 3 - 4 minutes, until the shells have opened.
4. Check the seasoning but remember the mussels are inherently salty so may well need no extra salt.
5. Toss through the parsley and serve in warmed bowls immediately, with some good crusty bread to mop up the juices.

Wine Match: All Saints Estate Chenin Blanc 2016

“This is a great wine for drinking as an aperitif and it also works well with lightly spiced Asian inspired dishes such as this recipe from Simon. Fresh and fragrant this a really enjoyable wine!” Nick Brown, winemaker