Mussels with spiced tomato coulis & garlic toast

Mussels

1 lb Mussels, cleaned

2 tbsp Lemon wedges

⅓ cup Onion, sliced thin

2 Strips bacon, diced

1 tsp Capers

¼ tsp Chili flakes

1 tbsp Garlic, minced

½ cup Dry Brooks white wine

⅔ cup Tomato coulis (substitute tomato sauce if needed)

Chopped chives for garnish

Tomato Coulis

20 oz Canned whole tomatoes

3 Garlic cloves, minced

1 Onion, sliced thin

¼ tsp Chili Flakes

½ tsp Dried Oregano

½ tsp Dried Marjoram

½ tsp Salt & black pepper

1 tbsp Olive oil

Garlic Toast

½ Baguette

2 tbsp Olive oil

1 Raw garlic clove

For the tomato coulis, simmer all ingredients on low heat for 3 hours. Blend until smooth in a food processor or blender.

For the garlic toast, cut the baguette in half and rub with olive oil. Grill oil side down until golden brown. Rub hot bread with raw garlic clove.

In a medium sized pot cook the bacon until it starts to crisp, then add the onion and capers and cook for an additional 5 minutes

Add the chili flakes, diced lemon and garlic and cook for 2-3 minutes more.

Deglaze the pan with the wine, bring to a boil and then add the tomato coulis and the mussels.

Cover with a tight-fitting lid or foil and cook on medium heat for 3-5 minutes.

When you remove the lid, the mussels should all be open and the sauce should be slightly thickened.

To plate the mussels places them in a bowl and pour the sauce over the top, garnish with chives and serve alongside garlic bread. Enjoy!!