INGREDIENTS

INSTRUCTIONS

Scrub and de-beard the mussels. Discard any which are broken. If there are
any which are open give them a sharp tap on the work surface. If the
mollusc is alive it will close of its own accord. Any which remain open are
dead and must be discarded. Use a large wide-based shallow saucepan to cook
the mussels.
Heat the fish stock in the pan until bubbling. Add the mussels in a shallow
layer in the pan. Cook them in about 3/4 batches. It is important to cook
the molluscs quickly and to remove them from the liquor as soon as the
shells open so that they are tender. Overcooking them will toughen them.
Using a slotted spoon, remove the opened mussels to a bowl and continue to
cook the rest.
Remove the meat from the shells and save. Pour the cooking liquor and any
liquid in the shells through a fine sieve to remove any grit or bits of
shell. This will form the basis of the sauce.
Peel and slice the scallions. Peel and finely chop the garlic. Take the
leaves from the rosemary stems and chop.
Skin, seed and chop the tomato flesh. Pour the mussel liquor into a wide
shallow pan and add the cream, chopped garlic and rosemary. Reduce all
together to concentrate the flavours and caramelise the cream slightly to
give a nutty flavour. Add the scallions and cook in the sauce for a minute
or so. Add the tomato flesh and mussels and heat through.
Season with lots of freshly ground black pepper, the sugar and a little
salt if it is needed. remember that the mussel juices will be salty, so
taste first. Serve sprinkled with the freshly chopped chives.
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