Mussels in tomato sauce

INGREDIENTS

1 kg of fresh mussels. Rinse and remove the tongues. Allow to sit on a bowl of water until time to cook

Olive oil for frying

1 leek, chopped

2 cloves garlic, minced

1 tin tomatoes (or 4 fresh chopped tomatoes if you have them)

2 tbsp tomato passata

1 cup vegetable stock

1/2 cup fresh chopped parsely

METHOD

In a large saucepan, fry the leeks until they start to soften. Then add in the garlic and fry for another minute. Next add in the tomatoes and the assata and bring to a simmer. Add 9n the stock a little at a time until you get the consistency of sauce you desire. 

Now drain the mussels and add to the sauce. Cover and cook for 3 to 5 mins or until the mussels have opened.

Sprinkle with parsley and serve with baguette or other crusty bread.

Note, if at the end you have left over sauce, remove any mussels and put the sauce through a blender. Heat through and serve with pasta and the remaining mussels.