Braised Mussels with Tomato, Chilli and Basil

Managed to get my hungry hands on a decent kilo of fresh, black mussels. Couldn't think of a better way to serve them than in a finger-licking good white wine and tomato sauce, alongside thick Ciabatta bread to mop up all those juices! This is a recipe, based on Guy Grossi's version from the television show, "Food Safari".

Serves 2 as a main, 4 as a starter:
- 200ml olive oil
- 1 clove garlic, thinly sliced
- Fresh red chilli, chopped (to taste)
- 400ml tomato passata
- 200ml white wine
- Sea salt and freshly ground black pepper
- 1 tsp freshly chopped or ½ tsp dried oregano
- 1kg mussels in the shell, cleaned and "beards" removed
- ½ cup freshly chopped flat-leaf parsley
- Handful basil leaves

Heat the olive oil in a heavy-based saucepan. Sauté the garlic and chilli until slightly softened. Add the passata, bring to the boil, then pour in the wine. If using dried oregano, add now, otherwise add the fresh oregano after simmering. Simmer for 5 minutes, then season to taste with salt, pepper (and fresh oregano). Add the mussels and cover with a lid.

Cook for about 3 minutes, shaking occasionally until the mussels have opened.  Scatter over the basil and serve immediately.

Braised Mussels with Tomato, Chilli and Basil