• 1 can chopped or whole tomatoes (410 grams)
• 3 fat garlic cloves; 1 crushed, 2 minced
• 1 shallot, chopped
• ½ cup dry white wine
• 2 pounds mussels, rinsed, scrubbed and beards removed
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon red pepper flakes
• 2 teaspoons chopped fresh thyme or marjoram, or both
• Pinch of sugar
• Salt to taste
• ¾ pound linguine or other pasta
• ¼ cup chopped flat leaf parsley

Directions:

1. To pulse the tomatoes, use a food processor which will break the tomatoes down into a purée; set aside.
2. In a COBB Frying Dish combine the crushed garlic clove and shallot with white wine. Bring to a boil and add mussels.
3. Cover and cook, shaking the dish a little for 2 to 4 minutes, or until mussels open up. Check mussels after 2 minutes.
4. Once the mussels have opened, transfer them to a bowl using tongs. Cover the dish again, wait another minute, and repeat until all mussels have opened.
5. Once the mussels have been transferred, leave mussels to cool in a bowl. Remove half from shells and leave other half intact.
6. Give the mussels a quick rinse under some cold water. Transfer to a bowl and keep covered while you make tomato sauce.
7. Place a strainer over another bowl, line with cheesecloth and strain the liquid in the frying dish into bowl. Reserve 1/2 cup. Rinse and dry pan.
8. Heat olive oil over a clean Frying Dish and add minced garlic and red pepper flakes. Cook, stirring, for about 30 seconds to 1 minute. Add tomatoes, thyme or marjoram (or both), and sugar.
9. Stir for about 7-10 minutes, until tomatoes have cooked down slightly.
10. Add 1/2 cup broth from the mussels, stir together and bring to a simmer. Taste and add salt as needed.
11. Tip all mussels, shelled and unshelled, into sauce, cover and remove from heat if not serving right away. Keep warm while you cook pasta.
12. Drain and toss in the warm bowl with tomato sauce, mussels and parsley with the pasta. Serve right away.

Optional: Add some baby prawns to your recipe for more flavour