Instructions: Cut the eel into pieces 4cm thick.

Scrub the mussels well under cold running water and remove the beards.

Bring some lightly salted water to the boil in a pan.

Add the mussels and cook covered over a high heat for 5 minutes.

The mussels will open.

Drain and remove the mussels from their shells.

Pour the oil into an ovenproof dish.

Add the pieces of eel the mussels tomatoes and 2 tablespoons parsley.

Sprinkle the onion salt and pepper over the top.

Add the wine.

Cover and bake at 200 degrees C/400 degrees F/gas 6 for 40 minutes.

Serve with the remaining parsley scattered over the top.

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