Mussels with Burgundy broth and garlic bread

Ingredients

1 tbsp of olive oil
2 garlic cloves, crushed
850g/1lb 14oz mussels, cleaned and scrubbed
350g/12¼oz pot fresh tomato sauce
300ml/½ pint red Burgundy wine
Garlic Bread:
4 slices country bread, thick cut
2 garlic cloves, peeled
2 tbsp virgin olive oil
2 tbsp fresh parsley, roughly chopped
freshly ground black pepper

Method

1. Heat 1 tbsp of olive oil in a large pan.
2. Stir in 2 crushed garlic cloves and cook for 30 seconds.
3. Add the mussels, the pot of fresh tomato sauce and the red Burgundy wine.
4. Cover with a lid and cook for 2-3 minutes or until all the mussels have opened.
5. Ladle into serving bowls, scatter over a little freshly chopped parsley.
6. Preheat the grill.
7. Toast the bread doorsteps on both sides.
8. Remove from the grill and whilst hot, rub with the garlic cloves.
9. Drizzle over the olive oil and sprinkle with the chopped parsley.
10. Season with freshly ground black pepper