Step: 1/7

Wash the mussels thoroughly and remove the beards. Boil a little water in a saucepan, add the mussels, cover and steam for 4 minutes until opened. Discard any that remain closed. Preheat the oven to 220°C (200°C fan, gas 7).

Step: 2/7

Plunge the tomatoes into hot water, then into iced water, then drain. Peel off the skins, quarter, deseed and finely dice.

Step: 3/7

Open the mussels, remove the lids and place the half with the flesh in 4 small cast iron pans.

Step: 4/7

Peel and finely slice the garlic. Finely chop the olives and anchovies. Saute everything with the garlic in 2 tbsp hot oil in a pan. Add the parsley.

Step: 5/7

Pour in the white wine and allow to bubble. Season with salt and pepper.

Step: 6/7

Spoon over the mussels.

Step: 7/7

Sprinkle with the crumbs and drizzle with the remaining oil. Brown in the oven for 5 minutes and serve with bread if desired.