2 TBSPNS MCT Oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 small red chillies, de-seeded, finely chopped
1 TBSPN tomato paste
1kg tomatoes, finely chopped
1 lemon, rind finely grated, juiced
2 tspns caster sugar
1/2 cup dry white wine
1.5kg mussels beards removed
1/2 cup flat leaf parsley leaves roughly chopped

Heat MCT Oil in a large deep saucepan over medium heat.  Add onion, garlic and chili.  Cook,
stirring for 3 minutes or until onion is soft.  Add tomato paste and cook for 1 minute.  Add tomato,
lemon rind, lemon juice, sugar and wine to pan.  Stir until well combined.  Increase heat to high.  
Bring sauce to the boil.  Reduce heat to medium.  Simmer, uncovered, for 8 to 10 minutes or until
thick.  Season with salt and pepper.  Add mussels to sauce.  Cover and cook, shaking pan
occasionally for 3 to 5 minutes or until mussel shells open.  Discard unopened shells.  Ladle
sauce and mussels into bowls.  Sprinkle with parsley.
Little Leakers
Mussels In Chili Tomato Sauce