Mussels in tomato-ish sauce

Serves approx 4

2 kg mussels

2 tbsp butter

1/2 cup French shallots, finely sliced

1/2 cup diced tomatoes

2 tbsp chopped parsley

1/2 tsp thyme

1 clove crushed garlic

3/4 cup white wine (180ml)

1/3 cup orange juice (80ml)

1 cup thickened cream

4 tsp tomato paste

salt and pepper to taste

Scrub and clean mussels, remove beard. 

In a large saucepan, melt butter and cook shallots until softening. Add tomatoes, parsley, thyme and garlic and cook over low heat. Add white wine, orange juice and mussels. Cover and cook over high heat until mussels open. Discard any that don't open.

Remove open mussels and place into serving bowls. 

Reduce liquid by a third, then add cream and cook until the sauce is smooth and creamy. Add tomato paste and season with salt and pepper. Serve sauce over mussels.