Steamed Scottish mussels
Blanch the samphire in salted boiling water for 30 seconds, drain and pass in ice water.
Place the oil, onion and garlic in a deep pan and cook on medium heat for 1 minute. Add the mussels, wet with the wine and cook for 3–4 minutes on high heat. Add the tomato, lemon zest and juice and cook for 2 minutes.
Discard all the mussels that are not opened during the cooking and add the samphire.
Serve with chopped chive.