2lb mussels, rinsed and de-bearded (discard any that are broken or don't close when tapped)
2oz butter
1/2 onion, minced
2 cloves of garlic, minced
1 tomato, chopped
1 tsp fresh oregano, chopped
Salt & freshly ground black pepper to taste
1/4 cup dry white wine
One handful chopped Italian (flat-leaf) parsley
1 tsp dried chilli flakes
Melt the butter in a medium-sized saucepan and saute the onions until translucent but not browned. Add the garlic and stir for 1 min. Add tomato, oregano, salt, pepper and chilli and cook until tomato is soft.
Add wine and bring to a slow boil. Add the parsley and the mussels, stir well, cover and steam for 4 mins. Remove the lid and stir well again. Replace lid and steam for another 3 mins.
Discard any mussels that don't open and serve with warmed hunks of bread.
Serves 2 as a main course, 4 as a starter.