Mussels with Tomato and Chilli and Crusty Bread

• 2 kglive mussels in their shells, scrubbed and debearded
• 3 tbspolive oil
• 2shallots, finely chopped
• 4garlic cloves, sliced
• 1red chilli, finely chopped
• 1 x 400gtin chopped tomatoes
• 150mldry white wine
• 25 gparsley leaves, torn
• black pepper
• 400 gcrusty white bread, cut into 8 slices
• 120gmixed salad leaves
• 1 tbspextra virgin olive oil
• 15 mllemon juice
• 1lemon, cut into wedges, optional (optional)

Method

1. 1Go through the mussels. Tap any that are open on the worktop; if they do not close within a few seconds, throw them away, along with any with cracked shells. Pull off any beards and rinse well.
2. 2Heat the olive oil in your largest lidded pan over a medium heat. Cook the shallots for 4 minutes until soft, then add the garlic and chilli for 1 minute until fragrant.
3. 3Pour in the tomatoes and wine, add plenty of pepper and simmer for 5 minutes until slightly reduced. No salt yet; mussels bring their own.
4. 4Turn the heat up high, tip in the mussels, put the lid on and cook for 4 to 5 minutes, shaking the pan once or twice, until the shells have opened. Discard any that stay shut.
5. 5Toss the salad leaves with the extra virgin olive oil and the 15 ml lemon juice. Toast the bread.
6. 6Stir the torn parsley through the mussels and ladle into deep bowls with plenty of the broth. Serve with the bread, the salad, optional lemon wedges and an empty bowl for shells.

Per serving

kcal

578

protein

29.7g

fibre

5.6g

carbs

70.6g

fat

18.6g