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1
Heat oven to low, about 170 deg F or 70 deg Celsius Heat a fairly deep oven dish.
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2
Fry the onion in the oil, stirring, until translucent.
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3
Keep heat fairly high and stir often.
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4
Just as onion bits are translucent and seem to start burning, turn heat down somewhat and add the balsamic vinegar.
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5
Stir well -- heat must be fairly high so that vinegar sort of evaporates.
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6
Add the tomatoes (the actual weight of the tinned tomatoes is not all that important), the sugar, fish sauce, garlic, salt, Tabasco sauce (to taste!
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7
), wine and parsley.
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8
Stir well and simmer through, and taste at this point: more sugar?
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9
More salt?
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10
A little more wine?
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11
It's up to you.
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12
Add the mussels.
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13
Always make sure that frozen mussels have defrosted, been rinsed well, and then still check them for bits of broken shell and bits of beard, before adding to the sauce.
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14
Stir through the sauce gently with a long-handled spoon, and let simmer gently for 4 minutes or so.
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15
Pull off the heat, and ladle the mussels into the warmed oven dish.
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16
Pour over the sauce, which will be quite thin.
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17
Add the chopped spring onions (a small bunch, as they are usually sold, should give you 1 cup chopped).
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18
With a long-handled spoon, lift and move the mussels and let some of the green onions slide into the liquid.
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19
Cover with foil, keep warm until serving, and also warm soup plates.
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20
Then serve with lots of fresh crusty bread or baguette, and a large bowl of torn mixed green salad leaves, with vinaigrette dressing on the side.
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21
Won't serve more than 2 or 3!
