-
1
Chilli Tomatoe Sauce:.
-
2
Heat oil in a large saucepan over medium heat.
-
3
add onion and cook, stirring for 5 mins or until soft and golden.
-
4
Add the garlic, chillies and paprika, cook for about 30 seconds, or until fragrant.
-
5
Increase the heat to high and add the mussels, wine, sherry and a large pinch of salt.
-
6
Stir everything together, then cover and cook, shaking the pan occasionally, for 3-4 minutes, or until the mussels pop open.
-
7
Discard any that did not open.
-
8
Remove the mussels from the pan and leave until cool enough to handle.
-
9
While the mussels are cooling, stir the crushed tomatoes into the sauce along with the thyme and sugar.
-
10
Bring to the boil and allow to boil for approx 15 mins or until thick and pulpy.
-
11
Meanwhile, when the mussels are cool enough to handle, pull them out of their shells and set aside.
-
12
Pull the shells apart at their hinges into two halves.
-
13
Choose the biggest halves, remove any muscle with a sharp knife, then rinse well, pat dry with paper towels.
-
14
Finely chop the mussel meat, stir it through the sauce, then take the sauce off the heat.
-
15
Spoon the sauce into the mussel shells and sit them on a foil-lined baking tray.
-
16
Preheat the broiler to high.
-
17
Topping:.
-
18
combine the cheese, breadcrumbs and parsley and sprinkle it over the mussels.
-
19
Drizzle with olive oil, then put the baking tray under the broiler for 2-3 mins or until topping is crisp and golden.
