Cooking corner

Mussel pasta

Ingredients
1 ½ cups shell pasta
12 mussels
2 onions finely chopped
1 can tomato puree
½ cup wine
1 tsp basil
1 tbsp olive oil
1 bay leaf

Method
Lightly fry mussels and chopped onion in oil.

Add wine, when this evaporates add tomato puree, basil, bay leaf and bring to boil then switch down heat.

Cook pasta, drain and add puree mixture and then simmer until it thickens.

Remove bay leaf and serve garnished with cheese.

Garlic bread and red wine go well with this luncheon dis.