white bread 1 large slice,
toasted and torn into pieces
flat-leaf parsley a large bunch,
extra-virgin olive oil 100ml
Throw away any mussels that are open and refuse to close when tapped hard. Heat the oil in a heavy based, medium sized saucepan (big enough to easily hold all of the mussels). Fry the shallot, garlic, chilli and spices over a low heat and season. After 3 minutes, or when the shallot is translucent, turn up the heat and add the white wine. Let this boil for 2 minutes, then add the chopped tomatoes and vinegar. Cover and gently simmer for 15 minutes.
In the meantime, make the picada. Put all the ingredients except the oil in a food processor and pulse until well combined. Now slowly add the oil while pulsing until you have a thick pesto-like sauce.
After 15 minutes, taste and season the tomato sauce and add the mussels. Stir once then cover with a lid. Simmer for 4 minutes, or until the mussels have opened. Discard any mussels that have not opened and stir in 1 large tbsp of the picada.
Divide the mussels into bowls and spoon over some more picada. Serve with bread for mopping up the sauce.