2.5 kg (5.1/2 lb) mussels, cleaned
75 ml (2.1/2 fl oz) olive oil
150 ml (5 fl oz) white wine
120 ml (4 fl oz) cold water
4 garlic cloves, peeled and finely chopped
6 anchovy fillets
3 small dried chillies, crumbled
1 × 800 g (1.3/4 lb) tin peeled plum tomatoes, drained of most of their juices, chopped
Maldon salt and freshly ground black pepper
1 bunch fresh flat-leaf parsley, chopped
For six
Clean the mussels very thoroughly under cold running water. Scrub well with a stiff brush, and scrape off any barnacles. Discard any that are open or have cracked or broken shells.
Heat 60 ml (2 fl oz) of the olive oil in a saucepan, then add the mussels, the white wine and the water. Cook over a high heat until all the mussels are open, discarding any that remain closed. You may need to cook the mussels in batches; divide the oil, wine and water accordingly.
Remove the mussels, and boil to reduce the liquid by half. Remove the mussels from their shells.
Heat the remaining olive oil in a large pan and fry the garlic until lightly brown. Add the anchovies, and mash with the garlic into the hot oil until dissolved. Add the mussel liquid, chillies and tomatoes. Cook gently until the tomatoes have reduced to a medium-thick consistency. This should take about 30 minutes. Season with salt and pepper and more chilli if necessary. Finally, put in the mussels and the remaining parsley.