Basque Chili Mussels

50 ml Olive oil

1 Brown onion sliced

2 Red Chili sliced

2 Clove Garlic crushed

1 tsp smoked paprika

Pinch saffron threads

500g Chopped Roma Tomato

2-3kg Mussels scrubbed, beard removed

Generous handful chopped flat leaf parsley

In a deep heavy based pot with a lid, on a medium heat add olive oil and lightly brown onion, chili and garlic.

Add paprika and saffron first then a few seconds later add tomato.

Add mussels place lid on and turn heat up to high.

Cook until all Mussels are open, then add parsley and serve.