MUSSELS IN TOMATO SAUCE

 1 onion, peeled and grated

2 cloves garlic, peeled and minced

2 tbsp olive oil

1 kg (2 lb)) mussels, shelled and trimmed

500 ml (2 cups) thick tomato juice

Salt, pepper and sugar to taste

Saute the onion and garlic in 1 tbsp olive oil, over low heat until the onion and garlic are cooked and the cooking liquid evaporates. Add the mussels and stir-fry in the remaining olive oil until almost cooked, pour in the tomato juice, season to taste and simmer gently until the sauce bubbles and thickens.  

Serve over boiled rice.