by Rheinholdt Kade
• 800 g black half shell mussels
• 400 g (can) of chopped tomatoes
• Half cup chopped capers
• 4 chopped anchovy fillets
• 2 teaspoons brown sugar
• Teaspoon Italian herbs
• Salt and pepper to taste
• Chopped Italian flat leaf parsley to garnish
• Blanche mussels in a pot with a little water.
• Keep the lid on until warm.
• Drain water.
• Combine all the ingredients in a pan.
• Braise and simmer for about five minutes.
• Add sauce to mussels, stir and serve with good bread.