200ml olive oil

1 onion finely diced

2 garlic cloves finely chopped

1 celery stalk finely chopped

5g chilli chopped

600g ox heart tomatoes 5mm dice

5g fresh chopped oregano

200ml white wine

1.2kg local mussels

100g pitted black olives

Handful fresh basil leaves torn

Sea salt

Freshly cracked pepper


Heat the olive oil in a heavy based braising pan. Add the garlic and onion and cook until soft. Add the celery and chilli and cook for a few minutes then mix in the tomatoes and oregano and sauté for a minute. Then add the white wine and simmer slowly for 10 minutes uncovered. Add the mussels, season with sea salt and cracked pepper and cover cook for 4 minutes, holding down the lid shake carefully the pan to help open the mussels. Remove the lid, add the pitted olives and serve with a garnish of torn basil leaves. Serves 4