Mussels with Pesto
1kg/2¼lb mussels, scrubbed and beards removed
1 onion, finely chopped
2 garlic cloves, crushed
1 x 400g/14oz can chopped tomatoes
100ml/3½fl oz/⅓ cup boiling water
50ml/2fl oz/¼ cup red wine
2 tbsp low-fat green pesto sauce
salt and ground black pepper
4 tbsp chopped fresh parsley
2 x 25g/1oz slices baguette
1 Discard any mussels that are open or cracked.
2 Lightly spray a large pan with oil and cook the onion and garlic over a low heat until softened. Add the tomatoes, boiling water and wine and bring to the boil. Cook vigorously for a few minutes and then tip in the mussels.
3 Cover the pan, reduce the heat and cook, shaking gently occasionally, for 5 minutes or until the mussels open. Remove them with a slotted spoon and keep warm. Throw away any that fail to open.
4 Add the pesto to the pan and bring back to the boil. Season to taste with salt and pepper.
5 Divide the mussels between two deep serving bowls and pour the sauce over them. Sprinkle with parsley and eat with the baguette slices to mop up the sauce.