I normally shy away from shellfish, for one I was never that keen on the flavour, and for two I had several bad experiences! However, cooking shellfish yourself ensures that they are fresh, and many people love the flavour. This recipe makes the most of the delicate flavour of mussels and herbs, with a touch of garlic and tomato for that Italian feel. This recipe can either be used as a starter, or served as a buffet dish. If you are serving it as a starter, the quantities shown here serve 4 with a side salad.

Ingredients

• 12 Fresh mussels
• 25g Butter
• 2 Tomatoes, chopped
• 3 tbsp Fresh chives, chopped
• 3 tbsp Fresh basil, chopped
• 2 cloves Garlic, finely chopped
• 1 tbsp Tomato puree
• Salt and Freshly ground black pepper
• Pinch of Sugar
• 6 Slices Brown bread, crusts removed

Method

1. Scrub the mussels, discarding any with open shells that do not close when tapped.
2. Remove the beards from the mussels and place the mussels into a pan of warm water.
3. Heat the pan gently until all the shells have opened.
4. Spread the butter onto the bread and cut into 24 diamonds or triangles (or other shapes of your preference).
5. Lightly fry the bread and place onto serving dishes.
6. Fry the garlic and chopped tomatoes in a little oil for 5 minutes.
7. Add the salt, pepper, tomato puree, herbs and sugar and mix well. Continue heating if necessary to reduce the mixture.
8. Divide the tomato mixture between the pieces of bread.
9. Remove the mussels from the shells and cut each in half.
10. Place half of each mussel onto one of the pieces of bread and serve immediately.