Green-lip Mussels, cooked with Saffron and Tomatoes

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   Note: This dish really is a hands-on one.

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   There's no way getting around using your fingers to eat this, unless you can really be bothered to take the mussels out of their shells for your guests.

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   If you can't get your hands on fresh whole Green-lip mussels, you may be able to find some that have been prepped already, whereby they come in the half shell, already partly cooked.

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   If this is the case, make the recipe as follows, but don't add the mussels.

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   Cook the tomato broth for 4 minutes, before adding them and cooking a further 2 minutes.

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   Place the mussels in a large pot with a tight fitting lid and add the next 6 ingredients.

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   Mix well, then pour on the wine and oil.

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   Place over a high heat, bring to the boil and cook for 3 minutes.

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   Take the lid off the pot and give the mussels a stir, put the lid back on and cook a further 2 minutes.

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    They're cooked when they all open, however you occasionally get some that are stubborn and refuse to play ball, so when you serve them discard these.

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    I like to scoop out the mussels into a large ceramic bowl and leave it covered and warm while I serve my guests the broth as a first course in flat soup bowls.

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    Then I bring the mussels to the table and serve them with a huge spoon into the soup bowls, then use the ceramic bowl for the discarded shells.

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    I serve the mussels with lots of fresh crusty bread.

* Per serving · 4 servings · Values may vary.