1 kg organic mussels
2 tbsp extra virgin olive oil
100g pancetta
Pinch of saffron
1 tsp paprika
185g La Verde olives
200ml cider
1 red onion, roughly diced
3 cloves of garlic, finely chopped
6-8 heritage tomatoes, roughly chopped
Handful of shelled broad beans
12 basil leaves
1 tsp cracked green pepper
Heat your oil in a large pan and saute the pancetta, paprika and saffron.
Add in your diced red onion and cook. Cook for 4-5 minutes or until the pancetta and onion caramelise nicely.
Next add chopped tomatoes and reduce the heat slightly. Simmer for 5 minutes and when a sauce starts to form add in a tablespoon of butter, peppercorns, mussels and cider.
Stir well and place a lid over the pan and steam for 4-5 minutes until all the mussels are open and cooked.
Finish the dish by warming through the broad beans, torn basil leaves and La Verde olives.
Serve with sourdough bread.
