Spicy Steamed Mussels with Garlic Bread

Ingredients for Spicy Steamed Mussels with Garlic Bread

• 45ml plus 1 teaspoon extra-virgin olive oil, divided

• 4 slices peasant bread, each about 1 1/2 inches thick (or 1 baguette, sliced in half, lengthwise)

• 1 whole garlic clove plus 15 cloves garlic, thinly sliced

• 4 spring onions, thinly sliced on a diagonal

• 2 cucharaditas de sal

• 900g Prince Edward Island mussels (or other black mussels)

• 475ml tomato puree

• 240ml de vino blanco seco

• 2 teaspoons red pepper flakes

• 1 handful fresh chive stems (about 40), halved

• 1 cup loosely packed fresh basil, thinly sliced

• 80g fresh oregano

Brush 1 teaspoon oil onto each slice of bread. Toast until brown and crisp. Rub both sides (one side if using baguette) with whole garlic. Cut bread in half on the diagonal. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook sliced garlic, spring onions and salt, stirring occasionally, until spring onions and garlic colour slightly, about 5 minutes. Add mussels, tomato puree, wine and pepper flakes. Bring to a boil. Reduce heat to medium, cover and cook until mussels open, 1 to 2 minutes. (Discard any mussels that don't open.) Uncover pan and add herbs; toss to combine. Divide mussels evenly among 4 bowls and spoon broth over them. Serve each with toast.

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