1kg mussels fresh

2tbsp Newgrange Gold Smokey Rapeseed oil

2 cans tomatoes peeled

1 white onion.

1 cup white wine dry

1 tbsp harissa paste

5 cloves garlic

2-3 tbsp butter

1 tsp sugar

1 tsp Oriel Irish Mineral Sea Salt

Parsley and lemon wedges to serve



Firstly you need to wash and clean the mussels thoroughly, under running cold water and leave in a colander to drain while you prepare the remaining ingredients. Peel and dice the onion. Place a pan on medium heat add 1tbsp Newgrange Gold Smokey Rapeseed oil, add in your diced onions and allow to sweat for several minutes until translucent. Add the crushed garlic along with the harissa paste

and cook for further two minutes the add the white wine. Stir and cook together for a few minutes Add the canned tomatoes, sugar, and the butter, using the back of the spoon to crush the tomatoes. Cook for 5minutes until the butter has fully melted and the sauce is simmering. Add the mussels, mix, and cover with a lid. Let simmer for 8-10 minutes or until all the mussels have opened. Sprinkle with chopped parsley and serve with a wedge of lemon and crusty bread.