Mussels alla puttanesca

Begin by preparing the mussels. Scrub them clean, removing the beards and scraping off any barnacles. Discard any open mussels that don’t close when given a sharp tap on the work surface, or any with broken shells. Rinse under cold water and set aside

Place a large pan over a medium-high heat and add a splash of olive oil. Once hot, add the anchovies, sliced garlic and sliced chilli with a pinch of salt and cook for a minute or so – be careful as it will spit a little. The anchovies should have started to melt away and the garlic should be soft but not coloured

Turn up the heat and add the white wine, tomato juice, mussels, capers and mixed olives. Put a lid on the pan and cook on a high heat for about 5 minutes, shaking the pan occasionally, until all the mussels have opened

Season with salt, pepper and lemon juice and zest, and stir through the chopped basil

Divide between two bowls and serve immediately, with bread to mop up the sauce. Discard any mussels that haven't opened