A thoroughly French way to cook mussels
I recently spent a memorable, sun-soaked few days in and around Marseille. The cooking was gutsy, with bold ingredients such as garlic, anchovies and olives appearing lavishly, ensuring that I was always coming back for more. I particularly loved the Italian influence from just up the coastline – this mussel pasta was a particular favourite. It is a feast for four, but also makes for an amorous dinner à deux.