Ingredients
1 tablespoon butter
2 tablespoons minced garlic
2 tablespoons minced eschallots
1 cup chopped spring onions
3 cups tomato pasta sauce
1 tablespoon Italian herbs
1/2 teaspoon chilli flakes
500g mussels, cleaned and debearded
Directions
Melt butter in a frypan over medium heat. Cook garlic, and eschallots until eschallots are translucent, about 5 minutes. Mix in tomato sauce, Italian herbs and chilli flakes; Cover and reduce heat to medium-low; allow to simmer for 10 minutes.
Add mussels to the pan and cover tightly. Raise heat to medium-high and cook until all mussels have opened, about 10 minutes. Remove from heat and garnish with chopped spring onions to serve.
