MUSSELS WITH TOMATO & CHILLI AND GARLIC-RUBBED TOASTS

SERVES 4

You need a deep wide pot with a lid to cook the mussels. I use a wok with a lid. I then scoop the opened mussels, and their strained juices, into a deep warm bowl to present at the table.

2kg mussels

4 x 1.5cm thick slices sourdough or other

substantial bread

Extra virgin olive oil

1 garlic clove

1 onion, sliced

1/2 tsp chilli flakes or 1/2 long red chilli,

seeded and very finely chopped 200ml dry white wine

1/4 cup (60ml) tomato passata or

3 tomatoes, grated

1/4 cup coarsely chopped flat-leaf parsley 2 tbs Rouille (see recipe below)

ROUILLE

2 roasted red peppers (capsicums), skins

and seeds removed

2 long red chillies, seeds removed

2 large potatoes, peeled and cut into

bite-sized pieces

4 garlic cloves, peeled

Pinch of saffron threads

Fish broth or water

150ml extra virgin olive oil

Sea salt

Gently tip the mussels into a sink or large bowl of cold water. Discard any mussels with broken shells. Have a bowl nearby for the cleaned mussels. Scrub mussels lightly, and pull out each beard that protrudes from the shell with a sharp downward tug.