Tomato And Mussel Sauce

1 kg/2 lb mussels, scrubbed and steamed open
2 tablespoons polyunsaturated vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and sliced
750 g/1% lb tomatoes, skinned and chopped
350 g/12 oz vermicelli
salt
freshly ground black pepper
2 tablespoons chopped parsley, to garnish

Reserve a few of the mussels in their shells for garnish (discard any that have not opened). Remove the remaining mussels from their shells and discard the shells. Heat 11/2 tablespoons of the oil in a large saucepan and fry the onion gently until soft and golden. Stir in the garlic, then the tomatoes. Simmer gently for about 30 minutes or until the tomatoes have reduced to a pulp.

Cook the pasta in boiling salted water for about 10 minutes or until tender. Drain, place in a heated serving dish containing the remaining oil and toss until lightly coated.

 

Season the sauce with salt and pepper to taste, add the shelled mussels and heat through for a few minutes, stirring well. Pile the sauce over the pasta, garnish with parsley and the reserved mussels in shells and serve immediately.

SERVES 4