Ingredients

Method

• 2 large fresh tomatoes, roughly chopped
• 1 garlic clove, finely chopped
• ¼ t honey
• ½ t salt
• ¼ t freshly ground white pepper
• 85 ml good-quality olive oil
• 2 t fresh tarragon chopped, plus 2 sprigs
• 1 kg fresh mussels in the shell
• 85 ml white wine
• 85 ml water
• Cos lettuce, for serving
• Bread, for serving

Method

Ingredients

1. Place the tomatoes in a blender and process until smooth.

2. Place a sieve on top of a jug and pour the tomato purée through the sieve.

3. Whisk the garlic, honey, salt and pepper into the tomato purée. Slowly add the olive oil and whisk vigorously until the olive oil is incorporated into the tomato mixture. Stir in the chopped tarragon.

4. Scrub the mussels and cut off any beards on the shells. Pour the white wine and water into a large saucepan with a lid.

5. Add the tarragon sprigs and the mussels and place the saucepan over a high heat and cover. Bring to the boil and check the mussels after 3 minutes. Once most of the mussel shells are open, remove from the heat.

6. Discard any mussels that have not opened, or those with broken shells, then pile the opened mussels on a serving platter.

7. Serve with lettuce, bread and tomato vinaigrette on the side.

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