Steamed Black Mussels with Mild Cacciatora Salami, Tomatoes & White Wine

In a heavy based pan with a tight fitting lid, saute the onion, garlic and salami in olive oil until lightly coloured.

Add the tomatoes and wine and bring to a rapid boil.

Add the mussels, cover and cook over a high heat for 3 – 4 minutes or until the mussels open up.

Scoop the mussels out of the sauce to a serving bowl and reduce the sauce over a high heat for a few minutes.

Add the parsley and pepper and pour over the mussels.

Serve immediately while hot with lots of crusty sourdough bread to soak up all of the juices.