Steam the mussels very lightly with the wine and garlic. Then shuck them open and loosen the meat from the shell and reserve the meat on the half shell.
Sweat the shallots in a little olive oil until soft and with out colour. Add the anchovies and the garlic and cook for a further 2-3 minutes.
Add the dried chillies and then the tomatoes. Cook for about 2-3 minutes, until combined.
Add the liquid from the mussels and reduce to a sauce consistency.
Season with salt and pepper and correct with the lemon juice.
Blend the stale bread to crumbs with the herbs in a food processor
Along with the zest from the lemons.
Place the sauce over mussels on the half shell and then place them on a bed of rock salt in a large pan. Place a little of the herb crumb on top of each mussel and then put in a hot oven for about 5 minutes.
Serve in the pan with lemon wedges.
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