Mussel, tomato and chorizo ragù on garlic toasts

Step 2

Meanwhile, put the sherry vinegar and sugar into a small saucepan, boil until reduced to 1 tsp, then stir it into the tomato sauce. Season lightly.

Step 3

Heat a griddle pan over a high heat. At the same time, tip the mussels into the tomato sauce, cover and cook for 3-4 minutes until they’ve all just opened. Uncover the pan briefly halfway through and give the mussels a good stir.

Step 4

Put the bread slices onto the hot griddle pan and toast them (in batches if necessary), pressing lightly with a fish slice, until golden and marked with the griddle bars. Rub one side of each toasted slice with the whole garlic clove. Warm 4 large soup plates, place 2 toasted

Step 5

Uncover the mussels and stir in most of the parsley. Spoon the mussels and plenty of sauce into the bowls, sprinkle with the remaining parsley and serve straightaway.