Mussels in chilli tomato broth

Most people are petrified of cooking mussels themselves but they are so simple to do. And best of all, they're perfect food if you're on either Stage One or what I'll call the 'Fitbitch Relax' eating plan.
To prepare them do the following:
1. If any of the mussels are already open, give them a sharp flick of the a fingernail. If they don't close, throw them away.
2. Scrub the shells with a wire pan scrubber. Any hairy beard bits, grasp firmly and pull out. And that is it!
Now, on to the cooking...
Ingredients
Bowl full of mussels
2 cloves of garlic
1/2 hot chili, or to taste
handful of tomatoes, diced
Squeeze of lemon
Coriander, parsley, basil or any other fresh herb

Saute the chili, garlic and tomatoes on a low heat in lots of fresh lemon juice. Add some water to prevent it drying but just enough to cover. The tomatoes should begin to reduce down helping to form a thick, stewy broth. This should take around five - ten mins.
Next, tip in the mussels,(add a few tbsp of water - you don't want the sauce too thick) leave on a low heat with the pan lid on for three to five mins. Give the pan a rattle or stir around and they're ready to serve. Any mussels that haven't opened (or that you have to prise apart) don't eat. Top with chopped chives, coriander or whatever else you have.
The best thing about this is that a huge bowlful only contains around 150 calories and around 20gs of protein.
If you want to eat it with something, have it with quinoa if you're on the Stage One of the eating plan. If you are now maintaining you can use a tiny bit of linguine if you wish. Be careful though - I usually tell people to avoid pasta because most people habitually eat it with cheese, olive oil and red wine and the trick is to avoid anything that triggers these kinds of things!