Cover with boiling water, leave for 3 mins, then drain and peel.

Quarter the tomatoes and scoop out and discard the seeds using a teaspoon.

Roughly chop the tomato flesh.

2)Heat the oil in a large pan with a tight- fitting lid.

Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened.


3)Tip in the mussels and give them a stir.

Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.

Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves.

Provide a large bowl for the empty shells.