SMOKY TOMATO AND CHILLI MUSSELS

The smokiness of the chilli here helps the sweetness of the mussels sing. This is a super-speedy supper that feels like so much more than the sum of its parts. Surprisingly, mussels are fairly inexpensive, so “treat” yourself!

Serves two

TIME

30-minute meal

INGREDIENTS

2 tbsp olive oil

1 onion, thinly sliced 1 celery stick, thinly sliced

1 tsp ancho chilli flakes

½ cinnamon stick

½ tsp cumin seeds

1 garlic clove, finely sliced

2 x 400g cans whole plum tomatoes

1 x 400g can white beans (cannellini or haricot), drained and rinsed

750g live mussels

Zest and juice of 1 unwaxed lime

Small handful of fresh coriander, leaves torn

Bread or toast, to serve

METHOD

Preheat your oven to 220C/200C fan/Gas 7. In a medium-sized roasting tin, toss together the oil, onion and celery, and pop in the oven for 10 minutes or so until the onion and celery have softened and are beginning to turn golden.

Remove the roasting tin from the oven and add the chilli flakes, cinnamon stick, cumin seeds and garlic. Return to the oven for a couple of minutes, then add the tomatoes and white beans. Season and pop back into the oven for 12-15 minutes. Remove the roasting tin from the oven once more and stir in the mussels. Return to the oven for a final three to four minutes until the mussels have sprung open (remember to discard any that remain closed). Top with the lime zest and juice and coriander, and serve with bread or toast.