Chilli mussels yo!!! cheap, and as dope as a mid to late 90′s full cycle stepper!

500g mussels
400g diced tomatoes
1 punett of cherry tomatoes
4-6 anchovy fillets
1 1/2-2 tbs minced garlic or, preferrably, 6 cloves of confit or roast garlic
4tbs balsamic vinegar
1 sliced onions
1/2 bunch basil
1/2 bunch mint
2-4 tbs brown sugar
1-2 birds eye chillies
2 limes
salt n pepper

Firstly, heat oil in pot. Take note, the oil that comes with your anchovies and confit/roast garlic contains a proper roodbwoi crew of flavour . . . Use them!
Throw in your sliced onions, once they’ve sweated and are soft, cue in your garlic and chilli on that mix, just for a minute or 2, until you can smell them. If the garlic is browning, you’ve gone too far . . . the needle be bumpin yo.
After your onions have sweated throw in your balsamic vinegar and half your sugar . . . mmmmmm. Brown sugar. Now, what you wanna do is reduce your balsamic into your onions so you get a nice sweet bite in your dish. Onions will soak up the goodnes in bout 5 or so minutes. Keep stirring and don’t let your balsamic or sugar burn.
Then, spin in your cherry tomatoes. Stir them in for 2-3 minutes, then throw in your diced tomatoes. Once you’ve stirred everything through, add the rest of your sugar, stir, then let it reduce for a good 10-15 mins or until your sauce has reduced and thickened.
Once your sauce has thickened, throw in your mussels and stir through.
NOW!!! Mussels only take a couple of mins to cook. So! once the shell has opened you’re ready to serve. There is nothing worse than overcooked mussels. You might as well be chewing on your fresh Calibre 12′.
Finally, stir through your basil and mint and season.
Once you’ve served it up, squirt some of that lime juice for a boppin tang snap.
Throw some crusty sourdough or ciabatta down and you’ve got a swingin double drop, in key and everything yo.

One more! One more!!!

For added flavour, roast your tomatoes with your sugar, salt and pepper. Or, throw in some garlic, rosemary and thyme for a sweet napolitana sauce.
Roasting it will give it a nice, subtle, smokey falvour.
We knows you dubbers like the smoke:)

And as for Roast or confit garlic. Simply, put a kilo of peeled cloves into a small pot and fill your pot up, about 2cm over your garlic. Put on the lowest heat and let the tasty lil fella’s sit. they’re basically ready when they’re floating or start to brown. These will store away for as long as a bukem toon.

Enjoy yo. B.Hopps.