Ingredients

• 2kg whole raw mussels
• 1 bunch spring onions, sliced
• 80g olive oil
• 1 onion, diced
• 4 garlic cloves, peeled and chopped
• 1 cup tomato puree
• 1 red pepper, thinly sliced
• 1 punnet cherry tomatoes
• ½ glass white wine
• herbs: dill, chives
• salt, pepper to taste

Method

1. Clean the mussels with a brush so there are no beards or strings attached.
2. In a heavy bottomed pot heat the oil and fry the onions and garlic until soft and glossy.
3. Add the celery and red pepper and sauté for about 2 minutes.
4. Add the mussels and stir. Drizzle with the white wine and add the tomato puree, cherry tomatoes and salt and pepper.
5. Drizzle some spring onion.
6. Cover with a lid and steam for about 3 minutes.
7. Discard any unopened mussels.
8. For the garnish, slice a baguette at an angle into long slices and toast on both sides with some olive oil on a griddled frying pan(this can be done before-hand)
9. Garnish the mussels with the bruschetta, fresh chives and dill sprigs