Mussels and Clams in Tomato and Wine Sauce

One bright blustery morning we toddled out of the harbour at O Grove in Galicia on an open fishing boat, Silvana Os, to harvest mussels from rickety wooden contraptions a bit like miniature oil rigs, from which are suspended loads of ropes that the mussels attach themselves to. And for those of you who like statistics, a local lad told me 90 per cent of Spain's mussels come from around this part of the Sunshine Coast and they take three years to mature to commercial standards. There