Bring the wine to the boil in a large pot with a tight-fitting lid. Mix the tomato with the cumin, basil, parsley, onions, olive oil and pepper. Add half of this to the boiling wine and tip all the mussels on top. Pour on the remaining tomato mixture and give it all a stir. Bring back to a full boil with the lid on and don’t look for 5 minutes. Then tip the mussels into bowls, discarding any that refuse to open as they may not be good. Serve with finger bowls – it’s the best way to eat them.
© 1997 Peter Gordon. All rights reserved.