Taranto-style mussels with wholemeal toast

Ingredients

For 1 serving

• Mussels300 g
• Tomato passata150 g
• Garlic1 clove
• Chili pepperto taste
• Whole wheat bread80 g
• Extra virgin olive oil12 g
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish,

Method

1. Put the mussels in a bowl of cold water, scrub the shells with a scourer, pull off the beard (the tuft sticking out) and discard any that are broken or open and don't close when tapped.
2. Peel and crush the garlic. In a wide pan heat the oil over medium heat with the garlic and chilli for 1–2 minutes, until the garlic is just golden.
3. Add the tomato passata and a pinch of salt and cook over medium-low heat for 10 minutes, until the sauce thickens slightly.
4. Meanwhile slice the wholemeal bread and toast it in a pan or under the grill for 2–3 minutes per side, until golden and crisp.
5. Turn up the heat, add the mussels to the sauce, cover and cook for about 5 minutes, shaking the pan, until they open; discard any that stay closed.
6. Sprinkle with chopped parsley and serve the mussels with their sauce and the toasts to mop it up.