Ingredients
500g fresh mussels
chopped leeks and garlic
¼ cup white wine
4 large ripe tomatoes
¼ cup finely chopped mint and basil
extra virgin olive oil
sliced bread

Method

Clean shellfish, discarding any broken or open ones.

Fill a heavy pan with water. Drop mussels and cover, steaming them until they open over very high heat.

Remove the mussels from the pan and discard any that are still closed. Place the rest in a warm bowl.

Reserve the liquid and strain through a cheesecloth to catch any sand that might have been released by the mussels.

Toast the bread.

Heat the olive oil in a large skillet over medium heat and lightly brown the garlic.

Add the tomatoes, stirring with a wooden spoon and sprinkle the herbs.

Cook for two or three minutes. Add the wine, the liquid released from the mussels, as well as a few grinds of pepper.

Simmer gently for 10 minutes, stirring occasionally. Add the mussels and heat through.

Brush the bread with a clove of garlic and place in individual bowls.

Ladle the soup over the bread and sprinkle with parsley.

Ramona Preca is a Chef patron, Palazzo Preca Restaurant, Valletta.