A good friend of mine and fellow chef, John Lanzafame, has taught me a lot about Italian food and his take on it is that he wants to cook like his mother does. That simple statement was enough for me to fall in love with his cooking. This isn't an original recipe but it speaks volumes about true Italian food and the wonderful flavours it produces with so few ingredients.
For the Garlic confit:
Drizzle whole garlic cloves with some olive oil and roast in the oven on the lowest setting for about 2 hours until they are nice and soft.
Heat oil in a pot and add chopped garlic and cook until caramelised.
Add tomatoes into the pot and simmer for 30 minutes.
Add chopped basil.
Season to taste.
Heat the oil in a wok until almost smoking.
Add in the mussels and cook for a minute.
Add in the garlic, chilli, basil, white wine and cover for 2 minutes.
Add in the Napolitana sauce and season with salt and pepper.
Heat through and serve with crusty bread.