Name: Steamed mussels with herbs and crisp breadcrumbs
Ingredients: 40g unsalted butter; 4 garlic cloves, peeled – 2 finely crushed, 2 roughly chopped; 50g fresh breadcrumbs (made from crustless bread); 5g fresh dill, finely chopped; 5g basil leaves, finely chopped; 5g parsley leaves, finely chopped; 1 lemon – finely grate the zest, then juice, to get 1½ tbsp; 1kg mussels, cleaned (discard any with open or damaged shells); 200g cherry tomatoes; 60ml olive oil; 2 sprigs fresh rosemary; flaked sea salt

Steamed mussels with herbs and crisp breadcrumbs

Starter Easy

Serves 4 as a starter

The method for cooking the mussels here is slightly unusual, in that it involves two dry pans and only the natural moisture of tomatoes and the mussels to steam open the shellfish. The result is rather special: intense flavours and beautifully plump mussels. Take this to the table the moment it’s ready, so the mussels are hot and freshly opened and the breadcrumbs crunchy.

Ingredients

40g	unsalted butter
4	garlic cloves, peeled – 2 finely crushed, 2 roughly chopped
50g	fresh breadcrumbs (made from crustless bread)
5g	fresh dill, finely chopped
5g	basil leaves, finely chopped
5g	parsley leaves, finely chopped
1	lemon – finely grate the zest, then juice, to get 1½ tbsp
1kg	mussels, cleaned (discard any with open or damaged shells)
200g	cherry tomatoes
60ml	olive oil
2	sprigs fresh rosemary
	flaked sea salt

Method

Heat the butter in a large frying pan on a medium-high flame. Add the crushed garlic and breadcrumbs, and fry for about four minutes, stirring often, until crisp and golden brown. Remove from the heat and set aside.
In a small bowl, mix the herbs and lemon zest.
Put two large frying pans for which you have lids on two high flames. In a bowl, gently mix the mussels and tomatoes with two tablespoons of oil, the chopped garlic, rosemary and a quarter-teaspoon of salt. Divide the mixture between the two now hot pans and fry, uncovered, for two to three minutes, stirring a couple of times. Cover the pans and cook for another minute or so, until the shells open; discard any that don’t, as well as the rosemary. Transfer the mussels and their sauce to a large, shallow bowl, then drizzle over the lemon juice and the remaining two tablespoons of oil. Season with a good pinch of salt, scatter the herbs and breadcrumbs on top, and serve