Clean mussels. Put in a large pot without water or oil. Put lid on and turn on the heat. when they release their water and open, remove from heat and set a side to cool. Shell them saving 2 per person for decorating

Cook onions, carrots and celery in some oil. After a few minutes add the drained chickpeas. Cook for a min or two. Add stock and simmer for 5-6 minutes

Add passata sauce and simmer for another few minutes. Remove about half the sauce and whizz up using a hand blender. Put back in the pot. Stir and add more stock or water to your liking.

Turn on the oven and chop the bread into small cubes. Drizzle with olive oil and bake for 6-7 mins at 200. Meanwhile, add mussels to soup and heat through. Serve in a bowl with croutons on top 😁