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Note: This dish really is a hands-on one.
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There's no way getting around using your fingers to eat this, unless you can really be bothered to take the mussels out of their shells for your guests.
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If you can't get your hands on fresh whole Green-lip mussels, you may be able to find some that have been prepped already, whereby they come in the half shell, already partly cooked.
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If this is the case, make the recipe as follows, but don't add the mussels.
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Cook the tomato broth for 4 minutes, before adding them and cooking a further 2 minutes.
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Place the mussels in a large pot with a tight fitting lid and add the next 6 ingredients.
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Mix well, then pour on the wine and oil.
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Place over a high heat, bring to the boil and cook for 3 minutes.
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Take the lid off the pot and give the mussels a stir, put the lid back on and cook a further 2 minutes.
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They're cooked when they all open, however you occasionally get some that are stubborn and refuse to play ball, so when you serve them discard these.
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I like to scoop out the mussels into a large ceramic bowl and leave it covered and warm while I serve my guests the broth as a first course in flat soup bowls.
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Then I bring the mussels to the table and serve them with a huge spoon into the soup bowls, then use the ceramic bowl for the discarded shells.
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I serve the mussels with lots of fresh crusty bread.
