Spring Bay mussels in a spicy tomato and wine sauce

SERVES 4-6 Spring Bay Seafood’s plump and tender mussels infuse this vibrant spicy sauce with a beautiful deep-sea flavour.

1 kg Spring Bay mussels SAUCE 30 gm butter 1 onion, finely chopped 4 garlic cloves, crushed ½-1 tsp chilli flakes, or 1 fresh red chilli, finely chopped 1 tsp paprika 2 cups dry white wine 500 gm canned crushed tomatoes

Juice of ½ lemon

Chopped parsley, to garnish

Lemon wedges, to serve Sourdough, to serve 1 Melt butter in a large lidded saucepan over medium heat. Add onion and garlic and cook until soft and translucent. Stir in chilli and paprika and sauté until aromatic. Add wine, bring to a simmer, then add tomatoes; cook for 15 minutes until sauce has thickened slightly. Add lemon juice, season and stir to combine. 2 Bring sauce to the boil, add mussels and place lid on; steam for 5-7 minutes, or until mussels start opening.

3 Transfer mussels to serving bowls as they open, then ladle over sauce. Scatter over parsley and a squeeze of lemon juice. Serve with sourdough.