Steamed Mussels

A great market day lunch. Straight from the monger to the pot. It all takes 15 min tops.

Serves 2 to 3

a big splash of extra virgin olive oil
4 cloves Australian garlic chopped finely
1 can diced tomato
1 kg fresh Tassie mussels debearded
plenty of chopped parsley
bread to mop up with

In a deep stainless steel pot, fry the garlic in oil until just golden, add tomatoes and cook for a minute or two until that tomato is practically krumping with bubbles. Add the cleaned mussels in one go (not too violently) and slam on the lid. Leave for 6 minutes. Add chopped parsley at the end, stir through and then ladle mussels and the attendant juices into big bowls. Provide napkins and a bowl for shells, it’s gloriously messy stuff. If you have enough bread, you could eat the whole dish without cutlery.