Ingredients

• 250g/9oz live mussels
• debearded
• cleaned and rinsed
• 2 tbsp olive oil
• ½ onion
• finely chopped
• 1 garlic clove
• finely chopped
• 175ml/6fl oz white wine
• 2 tbsp olive oil
• ¼ onion
• finely chopped
• 2 tomatoes
• seeds removed and chopped
• 1 tbsp tomato purée
• 100ml/3½fl oz white wine
• 6 fresh basil leaves
• torn
• 55g/2oz parmesan
• grated
• crusty white bread

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the mussels
• tap the mussels against a hard surface and discard any that do not close.
• Heat the oil in a pan and gently fry the onions and garlic for 5-6 minutes
• or until softened. Pour in the white wine and bring to a simmer
• then add the mussels and cover with a lid for 4-5 minutes
• or until the mussels have opened. Strain through a sieve
• reserving the cooking liquor and discarding any unopened mussels.
• For the passata sauce
• heat the oil in a pan and gently fry the onions for 3-4 minutes
• or until softened. Add the tomatoes
• tomato purée and wine. Measure out 100ml/3½fl oz of the mussel cooking liquor and add to the passata. Cook for a further 3-4 minutes
• then stir in the basil and cooked mussels.
• Spoon the mussels into a gratin dish
• sprinkle over the parmesan and bake for 4-5 minutes
• or until golden-brown and bubbling on top. Serve with crusty white bread.