We’re lucky in the UK, in that we’re never far from the sea. Mussels are one of the least impactful seafoods we can farm: grown on ropes all around the UK, they are cheap, require no chemical input, absorb carbon dioxide and purify sea water. What’s more, they’re incredibly nutritious – full of vitamins and essential minerals – and, of course, delicious. Here I’ve made a rich tomato sofrito to cloak them with flavour and added some va-va-voom with a gutsy, nutty ancho picada.
