Mitch Tonks's mussels with peas and basil

SERVES 4

• 2g live mussels
• 100g white wine
• 50g olive oil
• 8 spring onions
• 2 cloves garlic
• 4 ripe tomatoes
• 100g good jellied chicken stock
• 150g peas
• 1 handful basil leaves

Step 1
Clean the mussels by washing quickly in cold water and tug off the beards.

Step 2
Add the mussels to a pan, pour over the wine and cover.

Step 3
Cook until the mussels have opened, discarding any that remain closed.

Step 4
Leave until cool enough to handle then remove all the meat from the shells.

Step 5
Strain the liquor, reduce by half, and reserve.

Step 6
In a separate pan heat the olive oil and add the spring onions and garlic and cook until softened.

Step 7
Add the tomatoes then add the reserved mussel juice and the chicken stock and bring to a simmer.

Step 8
Add the peas and mussels, season with salt and white pepper then stir in the basil and serve with bread or on top of toasted sourdough.