Instructions: 1 Blend the basil leaves with the olive oil. Put the mussels in a large pan with the water, 1 clove garlic and the thyme. Bring to the boil and allow the mussels to open.

2 Remove the mussels from their shells, but reserve the cooking liquor.

Toast the cumin seeds in a small frying pan. Saute the remaining garlic clove and then add the tomato.

3 Add the toasted cumin seeds, tomato puree and thyme leaves. Stir well.

Pour over the vegetable stock and 1/2 the mussel cooking liquor.

4 Liquidise and return to the heat. Serve with the shelled mussels, and top with the basil pesto and a swirl of cream.

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