Thomasina Miers’ recipe for mussels with confit tomato sauce and ancho and almond picada | The new flexitarian

Mussels steamed in wine, smothered in a rich tomato sauce, then topped with a nutty rubble of breadcrumb and chilli (an approach that also works brilliantly with leeks)

We’re lucky in the UK, in that we’re never far from the sea. Mussels are one of the least impactful seafoods we can farm: grown on ropes all around the UK, they are cheap, require no chemical input, absorb carbon dioxide and purify sea water. What’s more, they’re incredibly nutritious – full of vitamins and essential minerals – and, of course, delicious. Here I’ve made a rich tomato sofrito to cloak them with flavour and added some va-va-voom with a gutsy, nutty ancho picada.

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