Instructions: Scrub the mussels well, removing all traces of sand and grit. Trim the beard that protrudes from the mussel. Discard any mussels that are opened at all.

In a large saucepan, heat the black bean sauce, tomato paste, garlic, tomatoes, onion and minced chillies until the mixture is thick and well combined. Add enough white wine to make the mixture a sauce consistency (not too thick), then add the mussels and stir well. Cover with a tight fitting lid and steam until the shells have opened, about 5-10 minutes. Check after 5 minutes, and if most are still closed, replace the lid and steam for a few more minutes.

Serve in shallow bowls, with lots of the sauce spooned over the top. Discard any mussels that have not opened. (This means that they have died before being cooked and so may not be very fresh).

Serve with a green salad, crusty bread and a bottle of good white wine.

VARIATION

If you prefer a more Mediterranean flavour, substitute half a cup of chopped kalamata olives for the black bean sauce.

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