Ingredients

• 36-40 fresh mussels in the shell
• 1 large onion, peeled and sliced
• 2 stalks celery, sliced
• 3 teaspoons minced garlic
• ¼ cup plain or pizza-flavoured tomato paste
• 400 gram can diced tomatoes in juice, plain or with basil
• 1 cup fish stock, water or dry white wine
• 400 gram can cannellini beans, well rinsed and drained
• 2-3 tablespoons chopped fresh thyme

Method

1. Rinse the mussels in cold water, clean and remove their beards. Discard any mussels that are open.
2. In a large saucepan, deep frying-pan or stockpot, cook the onion in a dash of oil for 4-5 minutes until just beginning to soften. Add the celery and garlic and cook a further minute.
3. Stir in the tomato paste and cook for 1-2 minutes until the paste begins to thicken and darken a little. Add the tomatoes and stock, water or wine and bring to a rapid boil.
4. Add the mussels, cover and return to the boil immediately for about 4 minutes o runtil most of the mussels have opened. Discard any unopened mussels at this stage.
5. Remove the mussels and set aside. Add the beans and thyme and season with pepper.
6. Arrange an equal number of mussels in warm bowls and ladle over the broth. Accompany with easy garlic and thyme bread sticks.