1 kg Mussels scrubbed and cleaned
3    Garlic cloves crushed
6 lg Ripe tomatoes chopped
1/2 c  Dry white wine(chenin blanc)
1    Red chilli chopped
2    Spring onions finely sliced
-with green
2 tb Finely chopped parsley

Preheat a heavy based pot on low heat for a few minutes. Brush base lightly
with olive oil. Gently cook garlic for 1 minute. Add tomatoes, wine and
chilli. Increase heat to medium. Bring to the boil. Reduce heat to low and
simmer for 10 to 15 minutes or until tomatoes are mushy. Increase heat to
medium. Add mussels and spring onions. Cook for 3 to 5 minutes or until
mussels open. Discard any which remain closed. Sprinkle with parsley. Serve
with crusty Italian bread to mop up the sauce.