Mussels with fennel and tomato

Preparation time: 10 mins Cooking time: 10 mins Serves 4 (as a starter)

5 cloves garlic, 1 halved,

4 finely sliced 2 large slices sourdough

bread, toasted or grilled 100ml extra virgin olive

oil, plus extra, to serve 3 tsp fennel seeds,

lightly ground 3 small very ripe tomatoes,

sliced in rounds 250ml passata (strained

tomato puree) Freshly ground black

pepper, to season 100ml white wine 800g heavy medium-sized black mussels, cleaned, beards removed

1 Preheat oven to 150°C. Lightly rub halved garlic clove over toasted bread. Tear bread into pieces and put on an oven tray. Bake for 8 minutes to dry out then smash into rough crumbs. Set aside. 2 Meanwhile, heat a large lidded deep-sided frying pan over a high heat. Add oil, fennel seeds and remaining garlic and cook for 2 minutes (see Cook’s tips, right). Add tomatoes and passata and season with lots of pepper. Cook for 1 minute or until tomatoes soften then add wine and cook for a further 1 minute. 3 Tip in mussels, put lid on and cook for 2 minutes. Remove lid and jiggle pan to move mussels around. Put lid back on and cook for a further 2 minutes or until shells open. Remove lid, sprinkle with crumbs and spoon over some of the cooking liquid. 4 Divide mussel mixture among 4 serving bowls or put all in a large bowl to share. Drizzle with extra oil and serve.