Mussels with tomatoes and garlic

1. In a large pot with a tight fitting lid, fry gently in a tablespoon of olive oil one finely diced onion and a crushed clove of garlic until golden.
2. Add a tin of Italian tomato pulp and heat until boiling, then add 24 scrubbed live mussels and place lid on pot.
3. Check mussels regularly and remove from heat when all mussels have opened. Discard any unopened mussels.
4. Add a handful of chopped flat leaf parsley

Serve in bowls with crusty bread and a glass of chilled Sauvignon Blanc