20 mussels, scrubbed and beards removed 2 tablespoons olive oil
1 onion, chopped pinch of saffron threads
2 tomatoes, peeled, de-seeded and chopped 1.5 litres/2 1/2pints Fish Stock
4 country-style bread slices 1 clove garlic, halved
1 tablespoon chopped fresh flat-leaf parsley salt and pepper


1.Discard any mussels with broken shells or that do not shut immediately when sharply tapped. Put the mussels in a dry frying pan, place over a high heat and cook for about 5 minutes until the shells open.
2.Discard any mussels that remain closed. Remove the mussels from the shells and set aside. Heat the olive oil in a saucepan, add the onion and saffron and cook over a low heat, stirring occasionally, for 5 minutes.
3.Add the tomatoes and stock, season with salt and pepper and cook for 20 minutes. Add the mussels.
4.Toast the bread on both sides under a preheated grill, then rub with the garlic and place a slice in each of four soup bowls. Ladle in the soup and sprinkle with the parsley.

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