Sunday Mussels

Method

1. To make the sauce, heat the rapeseed oil over medium heat in a heavy-based medium-sized pot and cook the onions for 5 minutes until softened.

2. Add the garlic, rosemary and thyme and cook for 3 minutes.

3. Next add the smoked paprika and cook for 1 minute.

4. Add the tomatoes and cook for 6-8 minutes until the tomatoes begin to break down.

5. Add the cream, bring to the boil and cook to reduce for 4-5minutes.

6. Remove from the heat,  discard the thyme and rosemary sprigs and blend until smooth using a hand held blender or food processor.

7. Set aside the sauce while preparing the mussels.

8. To prepare the mussels, fill a large bowl with water and add the mussels to the water.

9. Using a small paring knife, remove any barnacles from the shells and the beard of the mussel. The beard is what the mussel uses to attach itself to the surface it grows on.

10. Rinse the cleaned mussels in a colander and refrigerate until just before cooking.

11. Preheat a large, heavy-based pot on medium-high heat for 3 minutes.

12. Add the mussels to the pot and immediately follow by adding the white wine. Place a tight-fitting lid on the pot. Give the pot a little shake and leave to cook covered for 3 minutes.

13. Remove the lid; all the mussels should be cooked and open at this stage. Discard any that haven’t opened.

14. Add the silky tomato sauce to the pot and bring back to the boil.

15. Taste at this stage to adjust seasoning. Sometimes at this stage I’ll add a squeeze of lemon juice for acidity.

16. Remove from the heat and serve in bowls, garnished with basil leaves.