5 cloves garlic, 1 halved, 4 finely sliced
2 large slices sourdough bread, toasted or grilled
100ml extra virgin olive oil, plus extra, to serve
3 tsp fennel seeds, lightly ground
3 small very ripe tomatoes, sliced in rounds
250ml passata (strained tomato puree)
Freshly ground black pepper, to season
100ml white wine
800g heavy medium-sized black mussels, cleaned, beards removed
Preheat oven to 150°C. Lightly rub halved garlic clove over toasted bread. Tear bread into pieces and put on an oven tray. Bake for 8 minutes to dry out then smash into rough crumbs. Set aside
Meanwhile, heat a large lidded deep-sided frying pan over a high heat. Add oil, fennel seeds and remaining garlic and cook for 2 minutes. Add tomatoes and passata and season with lots of pepper. Cook for 1 minute or until tomatoes soften then add wine and cook for a further 1 minute.
Tip in mussels, put lid on and cook for 2 minutes. Remove lid and jiggle pan to move mussels around. Put lid back on and cook for a further 2 minutes or until shells open. Remove lid, sprinkle with crumbs and spoon over some of the cooking liquid.
Divide mussel mixture among 4 serving bowls or put all in a large bowl to share. Drizzle with extra oil and serve.