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1
Score a cross in the base of each tomato.
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2
Place in a heatproof bowl and cover eith boiling water.
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3
Leave for 30 second, transfer to cool water, drain and peel away from the cross.
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4
Cut the tomatoes in half, scoop out the seeds with a teaspoon and finely chop the flesh.
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5
Scrub the mussels with a stiff brush and pull out the hairy beards.
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6
Discard any broken mussels, or open ones that don't close when tapped on the beach.
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7
Rinse well.
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8
Heat oil and butter in a large saucepan and cook the leek and garlic over low heat until the leek is soft but not brown.
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9
Add the saffron, coriander or parsley and chilli and cook, stirring, for 1-2 minutes.
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10
Increase the heat and the wine.
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11
Bring to the boil and cook for 1-2 minutes, then add the chopped tomato and 1 cup (250 ml/8 fl oz) water.
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12
Cover and simmer for 20 minutes.
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13
Add mussels to the pan and cook, covered, until they are opened.
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14
After 4-5 minutes, discard any unopened mussels.
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15
So the soap is not too crowded with shells, remove one third of the remaining mussels, remove the mussel meat and add to soup.
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16
Discard the empty shells.
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17
Season, to taste, with salt and pepper.
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18
Serve immediately with crusty bread.
