Spicy tomato mussels with cannellini and toasted bread

Ingredients

For 1 serving

• Mussels450 g
• Cherry tomatoes150 g
• Cooked cannellini beans80 g
• Bread50 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Chili pepper1
• Parsleyto taste

Contains: gluten, shellfish,

In season: May – September

Method

1. Clean the mussels under running water: pull off the beards, scrape the shells and discard any that are broken, or open and don't close when tapped. Wash and halve the cherry tomatoes; chop the parsley.
2. In a wide pan warm the oil over a low heat with the crushed garlic and the chilli for 1–2 minutes, until the garlic is golden; add the tomatoes and the drained cannellini beans and cook for 5 minutes over a medium heat, until the tomatoes soften.
3. Turn the heat up high, add the mussels, cover and cook for 4–5 minutes, shaking the pan, until they open; discard any that stay closed. No salt is needed: the mussel juices season the sauce.
4. Meanwhile toast the bread slices in a dry frying pan over a medium heat for 2 minutes a side, until golden.
5. Serve the mussels in their sauce with the beans, the chopped parsley and the toasts for dipping.