Created by ImPat on June 1, 2018
Step 1: Heat half the oil in a large saucepan over medium heat and add shallot, garlic and chilli and cook for 3 minutes or until softened.
Step 2: Add white wine and bring to the boil and then reduce heat and simmer for 1 minutes and then add tomato, passata and 1/2 cup water and bring to the boil and simmer for 10 minutes or until slightly thickened and then stir in parsley and dill and season with pepper.
Step 3: Meanwhile, thickly slice bread and brush both sides with oil.
Step 4: Heat a heavy based frying pan or chargrill pan over medium-high heat and cook bread for 2 to 3 minutes each side or until golden.
Step 5: Add mussels to tomato broth and cover with a lid and cook for 3 to 4 minutes or until mussels open and discard any unopened mussels.
Step 6: Transfer mussels and broth to warm serving bowls and serve with Turkish bread.