Mejillones a la Marinera

Mussels with tomatoes, wine, garlic, onions and coriander

Serves 4

Olive oil

Maldon sea salt and cracked black pepper, to taste

700ml white wine

800g fresh mussels, cleaned and checked

3 garlic cloves, thinly sliced

10 cherry tomatoes

1 small onion, thinly sliced

2 sprigs fresh coriander, roughly chopped

Place a large saucepan on a medium to high heat with 10 dashes of olive oil and two generous pinches of pepper.

When the pepper starts to sizzle, pour in the wine and add two pinches of salt.

Bring to the boil, then add the mussels, garlic, tomatoes, onion and coriander.

Cover with a lid and cook until all the mussels have opened fully (discard any that remain closed).

Tip into a large bowl and serve with chunks of bread to soak up the sauce.