Peppered mussels with toast and tomato salad

Ingredients

For 1 serving

• Mussels350 g
• Black pepper1 teaspoon
• Garlic1 clove
• Parsley5 g
• Bread60 g
• Tomatoes150 g
• Extra virgin olive oil10 g
• Lemon juiceto taste
• Saltto taste

Contains: gluten, shellfish,

In season: June – September

Method

1. Clean the mussels: scrub the shells under cold water, pull off the beards and discard any broken ones or open ones that don't close.
2. Wash the tomatoes, cut them into wedges and dress with half the oil and a pinch of salt. Slice the bread and toast it for 2 minutes per side, until crisp.
3. Peel and crush the garlic. In a wide saucepan heat the remaining oil over medium heat with the garlic for 1–2 minutes, until golden.
4. Turn the heat to maximum, add the mussels and the freshly ground black pepper, cover and cook for 4–5 minutes, shaking the pan, until they open; discard any that stay closed. Don't add salt: the mussel juices are already salty.
5. Turn off the heat, finish with chopped parsley and the lemon juice and serve the mussels with their juices, the toasts and the tomatoes.