Ingredients
500g fresh mussels
1 clove garlic
50g chopped onions
70g cherry tomatoes, halved
80ml white wine
5ml extra virgin olive oil
5g parsley, finely chopped
100ml fish stock
2 slices Maltese bread
50g black olive paste

Method

Clean and rinse the mussels well and leave to drain in a colander.

On a low heat, sweat the onions and the garlic in extra virgin olive oil.

Cover with a lid for two minutes and then take off the lid and put in the mussels.

Cover again with the lid and continue cooking until the mussels are all opened. Remove from the pot and set aside.

Add the cherry tomatoes and the wine and reduce the liquid by a third.

Add the cream and simmer gently until the cream starts to thicken. In the meantime, remove the mussel shells with no meat and clean excess sea water greens.

When done, put the herbs in the pot, season the sauce as required and pour in the mussels. Stir gently and serve. On the side, serve toasted

Maltese bread spread with an olive spread.

Tip: Do not overcook the mussels as they will get rubbery.

James Mifsud is an Executive chef, The Westin Dragonara Resort, St Julian’s.