Ingredients

Mussels:
  • 25g butter
  • 1 shallot  peeled and diced
  • 2 cloves garlic peeled and chopped
  • 2 sticks celery diced
  • ½ leek diced
  • 2 red chillis diced
  • 2 x 400g tinned tomatoes chopped
  • 75ml white wine
  • 1 kilo mussels
  • 1 small bunch basil chopped
To serve:
  • 1 large cob loaves hollowed out
  • 50g grated parmesan

Method

Add the wine to a large pan. Pop in the mussels, add a lid then steam for 3 minutes, drain keeping the stock.

In a large pan sweat the shallot, garlic, celery and leek in the butter, cook for 2 minutes without colouring. Add the basil and tomatoes, bring to the boil, pop the lid on and cook for 3 minutes. Carefully remove the mussel meat from the shells but keep a few in the shell for garnish.

Pop all of the mussel meat back into the sauce with any juices. To finish, add the chilli and season.

To serve, spoon the mussels and sauce into the loaves, top with the parmesan.

Ingredients

Mussels:
  • 25g butter
  • 1 shallot  peeled and diced
  • 2 cloves garlic peeled and chopped
  • 2 sticks celery diced
  • ½ leek diced
  • 2 red chillis diced
  • 2 x 400g tinned tomatoes chopped
  • 75ml white wine
  • 1 kilo mussels
  • 1 small bunch basil chopped
To serve:
  • 1 large cob loaves hollowed out
  • 50g grated parmesan

Method

Add the wine to a large pan. Pop in the mussels, add a lid then steam for 3 minutes, drain keeping the stock.

In a large pan sweat the shallot, garlic, celery and leek in the butter, cook for 2 minutes without colouring. Add the basil and tomatoes, bring to the boil, pop the lid on and cook for 3 minutes. Carefully remove the mussel meat from the shells but keep a few in the shell for garnish.

Pop all of the mussel meat back into the sauce with any juices. To finish, add the chilli and season.

To serve, spoon the mussels and sauce into the loaves, top with the parmesan.