Instructions: Drain the mussels then pull off the stringy bit (the beard) and scrub.

If there are any barnacles yank them off with a stubby knife.

Discard any that remain open after this (and those with broken shells).

In an extralarge pan fry the shallots garlic chillies and coriander seeds in 2 tbsp of the oil with some salt and pepper until the onion has softened but not coloured.

Tie the dill stems together and add to the pan along with the wine and carrots.

Bring to a simmer.

Cook for a couple of minutes then add the mussels turn up the heat and cover. Cook for a further two minutes (or until the shells open discard any closed ones).

Remove the mussels and carrots and keep to one side.

Next roughly chop three tomatoes and finely chop the rest.

Add the finely chopped ones to the pan along with the tomato puree and the remaining olive oil. and gently bubble until its thick and rich.

When ready to serve discard the dill and tip the mussels carrots and any collected juices back into the pan; add the reserved chopped tomato and reheat.

Divide between deep bowls and put the dill fronds in a dish for everyone to scatter over their mussels.

Eat with torn bread.

Big feisty mussels are plentiful as were well into the shellfish season. (october)

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.