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1 kg scrubbed and bearded mussels (or 800g of mixed seafood)
3 tblspn olive oil
1 onion, finely chopped
4 cloves garlic, crushed
1 bayleaf
3 tblspn mixed fresh herbs, finely chopped (mixture to your preference: basil, thyme, rosemary, oregano)
Red chilli to taste, finely chopped
1 kg peeled tomatoes, chopped (or tinned tomatoes)
Salt and pepper to taste
Method
Heat oil in pan and soften onion. For a slightly sweeter taste, saute until golden brown. Add tomatoes, garlic, herbs and chilli to taste.
Simmer on low, heat until sauce is smooth and no longer watery. Season with salt and pepper to taste.
Add mussels (or seafood). Cover pan with lid and cook until mussels open. Serve with crusty bread or on pasta.
Serves 2-3
Cooking Tips and Alternatives
Be sure to reduce tomatoes until the water is cooked out. (This can be prepared the day before.) This versatile tomato and chilli sauce can be spooned over whole fish if baked in oven or served with other seafood dishes.
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