STEAMED MUSSELS, CHERRY TOMATO & GARLIC STEW
SERVES 4 AS A STARTER
200ml extra virgin olive oil
4 punnets (1kg) cherry tomatoes
8 garlic cloves, peeled
1 tsp chilli flakes
½ bunch fresh thyme, leaves picked
1kg pot-ready mussels
50g unsalted butter
1 cup flat-leaf parsley leaves, finely chopped, plus extra to serve
Baguette, to serve
Heat oil in a heavy-based saucepan over medium heat. Add tomatoes, garlic, chilli flakes and thyme, and cook for 15 minutes or until tomatoes are caramelised and softened. Season with
