Chop the tomatoes, onions and sliced peppers. Arrange in alternate layers in a saucepan with the sliced garlic and aromatic herbs. Drizzle with olive oil and white wine, season with salt, then cover and place on the hob.

In a separate pan bring one litre of water and 25g of sea salt to the boil. Blanch the mussels for ten seconds and reserve. When cool enough to handle, remove the meat from the shells, taking care to retain the cooking juices.

Add this liquid to the caldeirada and blitz it. Drain the caldeirada broth through a fine-mesh sieve, then serve with bread and the mussels. Garnish with peeled cherry tomatoes and coriander.