Step 1

Scrub and wash the mussels well in cold water with a rough sponge. Using a paper towel or cloth, remove the beard from the mussels. The beard is the stringy piece of mussel that pokes out of the side of the shell. It can be stubborn to pull out so I find that using a paper towel helps grip it.

Step 2

Check for dead mussels by handling each one to make sure the shell is tightly closed. If the mussel shell is not tightly closed, tap it, squeeze it closed and watch if the mussel closes the shell. If the mussel is still alive, it will sometimes close the shell really quickly and sometimes it takes a few seconds. Set it aside and check in a minute or so if the mussel has closed. All closed mussels can be cooked. Discard any dead mussels that will not close their shells. Don’t be tempted to cook them. I’ve never accidentally cooked a dead mussel but I’ve heard the horror stories of the lingering smell.

Step 3

Roughly chop the garlic, till it’s about the size of peas.

Step 4

Place a large skillet over medium heat.

Step 5

Once warm, add the olive oil and the butter to the skillet.

Step 6

Once the butter has melted, turn heat down to low, add the chopped garlic and sauté for 10 minutes.

Step 7

Add in the chili flakes and the wine. Stir to combine.

Step 8

Turn the heat up to medium and let bubble until the wine is half reduced, about 5-8 minutes.

Step 9

Add the tomato passata and bring to a bubble.

Step 10

Once bubbling, turn the heat down to low and cook 10 minutes.

Step 11

Season with sea salt and pepper to taste.

Step 12

Add the mussels to the skillet and toss to coat. Turn heat up to medium, cover and cook until the mussels have all opened, about 6-8 minutes. Discard any mussels that don’t open.

Step 13

Remove the skillet from the heat and add the heavy cream, tossing to combine.

Step 14

Roughly chop the parsley and sprinkle over the mussels.

Step 15

Eat with lots of crusty bread to soak up that sauce.