¼ red chilli, finely chopped
3 garlic cloves, finely chopped
handful fresh parsley, finely chopped
1 x 400g/14oz tin plum tomatoes, chopped
1 anchovy fillet, finely chopped
1 tbsp capers, finely chopped
50g/2oz semolina, plus extra for dusting
150g/5oz Italian ‘00’ flour, plus extra for flouring
6 tbsp extra virgin olive oil
½ tsp dried oregano
salt
2 free-range eggs
800g/1lb 12oz mussels, cleaned and de-bearded (discard any mussels that do not close tightly when tapped)