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Chili Mussels:

2kg Fresh Mussels
200ml Njoi Olive Oil
2 Brown Onions chopped
2 Fresh chilies
4 Cloves Local garlic peeled & chopped
100/200ml White Wine
1kg Fresh Roman Tomatoes peeled, deseeded and chopped
Salt & Pepper
1 Pinch of Saffron
2 Lemons Chopped Italian Parsley

Method:
De-beard mussels and wash well, set aside.
In a boiling pot of water drop tomatoes in for 10/20 Seconds, take out and place into cold water.
Peel, de- seed and chop tomatoes then set aside.

Chop up onions, garlic and chili separately and set aside, open wine and have a glass.

In a hot pan pour in half your oil and add onions and garlic sautéed without colour.
Add tomato, chili and saffron, cook for 5mins then season with salt and pepper.
In a large pot heat up rest of the oil and add mussels and a good splash of white wine, put lid on and cook for 5 to 10 min's without stirring to much.
Pour sauce over the top and cook for 5mins.
Finish with chopped parsley and serve in large bowl with crusty bread.
Garnish with lemon halves.
Enjoy!