Serve over spaghetti or similar pasta.

Ingredients - serves 4

1 onion, finely chopped
2 cloves garlic, crushed & finely chopped
500g cherry tomatoes
1 jar Cypressa roasted peppers, drained & rinsed well
500g fresh mussels
handful baby clams
bunch flat leaf parsley, chopped
tabasco, to taste
salt & pepper, to taste

Method

Gently sauté the garlic and an onion until they soften and add cherry tomatoes and a well rinsed jar of chopped, roasted red peppers (minus the jar of course). Mash with a potato masher, cook for 5 minutes and put to one side.

Meanwhile pick over the mussels, discarding any that refuse to close and remove beards and barnacles. Place in a large saucepan with lid on over medium heat for 2-3 minutes until they open, now strain off the mussel liquid through a sieve and add to the tomato mixture. If you like it smooth, pulse the tomato mix in the blender and bring back to the simmer. If you like it spicy, add tabasco to taste. Add the cooked mussels, a good handful of baby clams and a good bunch of coarsely chopped, flat leaf parsley. Cook until the clams open, add pepper, check seasoning and serve over pasta.