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MUSSELS IN TOMATO ORANGE BROTH

2 dozen live mussels
1 Tbs oil
1 onion diced finely
1 tsp crushed garlic
425g tin tomatoes in juice
1/2 litre orange juice
1/8 tsp each salt and sugar
a grind of pepper
1/2 cup chopped parsley to garnish

Clean mussels under running water, removing beards. Heat oil over
medium heat and cook onion until soft. Add garlic and cook a
further min. Puree tomato and juice and add to pot along with the
orange juice and seasonings. Bring to a simmer.

Increase to high, add cleaned mussels and cover. Stir to move from
top to bottom every few mins. Remove mussels as they open and when
all are cooked pour over sauce and garnish with fresh chopped
parsley. Discard any unopened mussels.

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