Spicy Catalan mussels, almond picada

30 MINUTES | SERVES 4-6 AS A STARTER | EASY

mussels 1kg, cleaned and beards removed

light olive oil 100ml

shallot 1 large, finely diced

garlic 1 clove, thinly sliced

chilli flakes a pinch

paprika a pinch

saffron a pinch

dry white wine 125ml

chopped tomatoes 2 x 400g tins

sherry vinegar 2 tsp

crusty bread to serve PICADA

blanched almonds 100g, toasted garlic 1 clove, crushed

white bread 1 large slice, toasted and torn into pieces

flat-leaf parsley a large bunch, chopped

extra-virgin olive oil 100ml

• Throw away any mussels that are open and refuse to close when tapped hard. Heat the oil in a heavy based, medium sized saucepan (big enough to easily hold all of the mussels). Fry the shallot, garlic, chilli and spices over a low heat and season. After 3 minutes, or when the shallot is translucent, turn up the heat and add the white wine. Let this boil for 2 minutes, then add the chopped tomatoes and vinegar. Cover and gently simmer for 15 minutes.

• In the meantime, make the picada. Put all the ingredients except the oil in a food processor and pulse until well combined. Now slowly add the oil while pulsing until you have a thick pesto-like sauce.

• After 15 minutes, taste and season the tomato sauce and add the mussels. Stir once then cover with a lid. Simmer for 4 minutes, or until the mussels have opened. Discard any mussels that have not opened and stir in 1 large tbsp of the picada.

• Divide the mussels into bowls and spoon over some more picada. Serve with bread for mopping up the sauce.

PER SERVING 320 KCALS | FAT 26.3G | SATURATES 3.5G CARBS 6G| FIBRE 1.8G | PROTEIN 10.8G | SALT 0.6G