Ingredients

2 tablespoons olive oil

2 spanish onions, chopped

4 sprigs of thyme

3 fresh bay leaves

2 cups fish stock

250ml dry white wine

3kg black mussels, scrubbed and bearded

Chilli purée

3 fresh long red chillies, seeded and chopped

½ spanish onion, chopped

1 clove of garlic

2 tablespoons lime juice

1 tablespoon red wine vinegar

½ cup olive oil

Mint and olive toasts

1 tablespoon chopped mint, plus extra torn mint leaves, to serve

70g (½ cup) kalamata olives, pitted

2 tablespoons orange juice

Finely grated rind of 1 orange

¼ cup extra virgin olive oil

8 slices baguette (1cm-thick)

Method

For chilli purée, process all ingredients in a food processor until a purée forms. Season to taste with sea salt, then transfer to a small bowl, cover and refrigerate until needed.

For mint and olive toasts, process all ingredients except bread in a food processor until a smooth paste forms. Spread a little paste over baguette slices and place on an oven tray. Ten minutes before serving, bake toasts at 180C for 10 minutes or until crisp and golden. Remaining olive paste will keep refrigerated for up to 3 days.

Heat olive oil in a large, wide heavy-based saucepan, add onions and cook over medium heat for 6-8 minutes or until just soft. Increase heat to high, add thyme, bay leaves, stock and wine, then add half the mussels and cook, covered, for 2-3 minutes or until mussels are just beginning to open. Stir in half the chilli purée, cover and cook for another 2 minutes or until mussels have opened.

Using tongs or a slotted spoon, transfer mussels to warm bowls, discarding any unopened mussels, then repeat with remaining mussels and chilli purée.

Season the cooking liquid to taste with sea salt and freshly ground black pepper and pour over mussels. Then scatter with extra torn mint.

Serve immediately with mint and olive toasts to the side.

Try this one with sangria or a Spanish albarino.