1 clove garlic
2 tablespoons oil
150 ml (1/4 pint) pint white wine
2 tablespoons concentrated tomato puree
salt and freshly milled white pepper
generous pinch of cayenne
pinch of dried thyme
generous pinch of sugar
400 g (14 oz) frozen mussels, thawed
1 tablespoon chopped parsley
4 tablespoons freshly grated Cheddar cheese
25 g (1 oz) butter
1. Finely chop the onion and garlic. Heat the oil. Fry the onion and garlic in the oil until transparent.
2. Stir in the wine and tomato puree, season with salt, pepper, cayenne and thyme, and cook over a low heat for 10 minutes, stirring from time to time. Stir in the sugar.
3. Spoon the tomato sauce into four ovenproof dishes and top with the mussels. Sprinkle the chopped parsley and grated Cheddar over the mussels and dot with butter.
4. Bake in a moderately hot oven (200 c, 400 f, gas 6) until the cheese begins to melt. Serves 4
Serve with: white bread.