|Olive oil||1 Tablespoon|
|Onion||1 Large, finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Red bell pepper||1 Small, deseeded and finely chopped|
|Canned chopped tomatoes||14 Ounce (400 Gram)|
|White wine||5 Fluid Ounce (150 Milliliter Or 3/4 Cup)|
|Courgette/Zucchini||1 , diced finely (Zucchini)|
|Tomato puree||2 Tablespoon (Or Paste)|
|Castor sugar||1 Teaspoon (Or Superfine)|
|Pitted black olives||1 3⁄4 Ounce, drained and chopped (50 Gram)|
|Mussels in shells||1 1⁄2 Pound, cooked (675 Gram, New Zealand Variety)|
|Orange rind||1 Teaspoon|
|Chopped fresh parsley||2 Tablespoon (To Garnish)|
|Crusty bread||5 (To Serve)|
1. Heat the oil in a large saucepan and gently fry the onion, garlic and (bell) pepper for 3-4 minutes until just softened.
2. Add the sprig of rosemary and the bay leaves to the saucepan with the tomatoes and 100 ml/ 3 1/2 fl oz/1/3 cup wine. Season to taste, then bring to the boil and simmer for 15 minutes.
3. Stir in the courgette (zucchini), tomato puree (paste), sugar and olives. Simmer for about 10 minutes.
4. Meanwhile, bring a pan of water to the boil. Arrange the mussels in a steamer or a large sieve (strainer) and place over the water. Sprinkle with the remaining wine and the orange rind. Cover and steam until the mussels open (discard any that remain closed).
5. Remove the mussels with a slotted spoon and arrange on a warm serving plate. Discard the herbs and spoon the sauce over the mussels. Garnish with chopped fresh parsley and serve with fresh, crusty bread.