1kg live mussles
500ml tomato juice
10 grams seeded birdseye chilli, finely chopped
15ml olive oil
Small onion diced
1 tsp minced garlic
10 leaves frsh basil, chopped
1 cup white wine
Combine tomato juice, chopped chilli and garlic into measuring jug and whisk together then bring to the simmer in a small saucepan.
Heat large frypan with oil on high heat, add garlic and onion and saute for one minute, stirring with wooden spoon.
Add mussels and wine to frypan, cover and cook for three minutes or until mussles start to open.
Mix tomato juice with chilli and add with basil and salt and pepper to taste.
bring to the boil and serve with crusty sour dough bread.