Mussels with garlic and white wine

One thing I know in life is that Captain Vegetarian will always be a vegetarian … he says that he just doesn’t like the idea of an animal having to die to end up on his plate so I think its safe to say that this isn’t a passing faze. However, he will occasionally make an exception when it comes to oysters, mussels and scallops or as I like to call them molluscs. He isn’t overly fussed on them and once referred to scallops as being minging (his words not mine) but will eat them at a pinch.
The other night I had a craving for mussels…I nice big greedy serve of them and persuaded Captain Vegetarian to head on over to the dark side and have them for dinner. Lucklily he only ate a few which meant more for me. After we ...well mainly me ate all of the mussels we mopped up all of the rich intoxicating garlicky broth from the mussels, wine and butter with a rustic loaf of sour dough. Delicious!

Serves 2

1kg green/black mussels (what ever you like)

50grams butter

2 fat cloves of garlic finely chopped

Small red chilli deseeded and finely chopped

1 cup dry white wine

Handful of cherry tomatoes sliced in half

Handful chopped parsley

Salt and pepper to taste

Heat a large heavy based pot over medium high heat. Add butter garlic and chilli and cook until garlic begins to soften. Add mussels and wine and cover with a tight fitting lid. Cook mussels for 7 minutes...no peeking

Remove lid and discard any mussels that did not open. Taste broth for seasoning and adjust to taste. Add parsley and tomatoes and serve with a loaf of crusty sourdough.