Mussels alla puttanesca

Instructions

1. Step 1

   Begin by preparing the mussels. Scrub them clean, removing the beards and scraping off any barnacles. Discard any open mussels that don’t close when given a sharp tap on the work surface, or any with broken shells. Rinse under cold water and set aside

2. Step 2

   Place a large pan over a medium-high heat and add a splash of olive oil. Once hot, add the anchovies, sliced garlic and sliced chilli with a pinch of salt and cook for a minute or so – be careful as it will spit a little. The anchovies should have started to melt away and the garlic should be soft but not coloured

3. Step 3

   Turn up the heat and add the white wine, tomato juice, mussels, capers and mixed olives. Put a lid on the pan and cook on a high heat for about 5 minutes, shaking the pan occasionally, until all the mussels have opened

4. Step 4

   Season with salt, pepper and lemon juice and zest, and stir through the chopped basil

5. Step 5

   Divide between two bowls and serve immediately, with bread to mop up the sauce. Discard any mussels that haven't opened