Name: Mussels in a Spicy Tomato Sauce
Ingredients: 2 tablespoons (40mL) rice bran or peanut oil; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon (20mL) tomato paste; 1 tablespoon (20mL) Kikkoman Sweet Chilli, Ginger & Soy Marinade & Sauce; 2x 400g can crushed Italian-style tomatoes; Finely grated rind and juice of 1 lemon; 2 teaspoons caster sugar; 1 teaspoon salt; 1/2 cup (125mL) dry white wine; 1.5kg mussels, beards removed; 1/2 cup flat-leaf parsley leaves, roughly chopped; Crusty bread, to serve

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Heat oil in a large deep saucepan over low-medium heat. Add onion and garlic. Cook stirring for about 3 minutes or until onion is soft, taking care not to burn. Add tomato paste and stir into onion mixture
Add Sweet Chilli, Ginger & Soy Marinade and Sauce, tomatoes, lemon rind and juice, caster sugar and wine. Simmer, uncovered for 8-10 minutes or until slightly thickened
Add mussels to sauce. Cover and cook, shaking pan occasionally, until mussels open. Discard any mussels not open. Ladle sauce and mussels into bowls. Sprinkle with parsley. Serve with crusty bread

Heat oil in a large deep saucepan over low-medium heat. Add onion and garlic. Cook stirring for about 3 minutes or until onion is soft, taking care not to burn. Add tomato paste and stir into onion mixture
Add Sweet Chilli, Ginger & Soy Marinade and Sauce, tomatoes, lemon rind and juice, caster sugar and wine. Simmer, uncovered for 8-10 minutes or until slightly thickened
Add mussels to sauce. Cover and cook, shaking pan occasionally, until mussels open. Discard any mussels not open. Ladle sauce and mussels into bowls. Sprinkle with parsley. Serve with crusty bread

Heat oil in a large deep saucepan over low-medium heat. Add onion and garlic. Cook stirring for about 3 minutes or until onion is soft, taking care not to burn. Add tomato paste and stir into onion mixture
Add Sweet Chilli, Ginger & Soy Marinade and Sauce, tomatoes, lemon rind and juice, caster sugar and wine. Simmer, uncovered for 8-10 minutes or until slightly thickened
Add mussels to sauce. Cover and cook, shaking pan occasionally, until mussels open. Discard any mussels not open. Ladle sauce and mussels into bowls. Sprinkle with parsley. Serve with crusty bread