15 minutes

4 people

Part One:

Ingredients

  • 1 sour dough loaf cut into 2cm slices
  • 2cloves of garlic peeled left whole
  • Olive oil
  • 20g butter
  • Splash of olive oil
  • ½ fine diced onion
  • 1 garlic clove roughly chopped
  • 500ml of your favourite pasta sauce
  • 100ml white wine
  • 400g Marinara mix from our fish monger
  • 500g mussels de bearded
  • 20g chopped Italian parsley
  • 10g fine sliced basil
  • 1 lemon cut into 1/4s

 

Method

Heat a suitable sized pot and add the butter, olive oil and onion. Cook until the onion has softened.

Add the mussels and white wine, quickly stir through and then add the lid and let steam for 3 minutes.

Add the napolentana sauce and bring to the boil then add the Marinara mix and reduce to a simmer.

Check for seasoning and add salt & pepper if needed. Add the parsley and mix through.

Once sauce is finished lightly drizzle the bread with some olive oil and then char grill until lightly charred. Remove from heat and rub the garlic over one side of the cooked bread.

To serve place 2 of the slices of cooked garlic bread on a plate and place the cooked seafood and sauce over the top of the bread. Sprinkle with the fine sliced basil over the top and a tinny drizzle of extra virgin olive oil and a wedge of lemon.