Instructions: 1 For the Romesco Sauce: Pull out the stalk of the dried pepper, cover with warm water and leave to soak overnight.

2 The next day drain it, slit it open and remove the seeds. Chop up roughly. Preheat the oven to 200c/400f/Gas 6. Put the tomatoes and 3 garlic cloves into a small roasting tin and roast for 10 minutes.

3 Sprinkle over the hazelnuts and roast for another 15 minutes until they are golden. Remove the tin from the oven and leave to cool.

4 Rub the bread slice with the remaining garlic clove. Heat a little olive oil in a frying pan, add the bread and fry until richly golden on both sides.

5 Cool, break into pieces and put into a liquidiser with the contents of the roasting tin, soaked red pepper, chilli flakes, sherry vinegar, 1/2 tsp salt and some freshly ground black pepper.

6 Blend until smooth, then with the motor still running, very gradually add the rest of the olive oil to make a thick, mayonnaise-like sauce. Scrape into a bowl and set aside.

7 Put the mussels into a large pan with the wine. Cover and cook over a high heat, shaking the pan now and then, for 3-4 minutes until they have opened.

8 Tip into a colander set over a bowl and leave until cool enough to handle. Return all but the last 2 tbsp mussel liquor to a saute pan and boil vigorously until reduced to about 1 tbsp. Leave to cool and stir into the romesco sauce.

9 Break the empty half shell off each mussel, loosen the meats from the other shell and lay on a baking tray.

10 Dot each mussel meat with about 1 tsp romesco sauce and sprinkle with a little chopped oregano. Slide under a hot grill and cook for about a minute until bubbling and hot. Serve straight away.

NOTES :
Makes about 60

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