Preparing and cooking mussels
Before cooking, discard mussels with cracked or broken shells, as well as those with open shells that do not close when you tap them. After cooking, discard any mussels that haven’t opened fully during the cooking process. It's very important to follow these guidelines to avoid eating mussels that are not safe to consume.
Heat the oil in a large, heavy-based pan and gently sauté the onion for 5 minutes. Stir in the tomato purée, then add the saffron, tomatoes, beans and stock. Bring to the boil and simmer for 15-20 minutes.
Stir in the vinegar and season. Gently stir in the mussels, scatter the cod or haddock on top, pushing into the liquid gently. Cover and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that haven't opened fully during the cooking process.
Season with salt and pepper, scatter with parsley and serve immediately.
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