Prep: 20min  ›  Cook: 30min  ›  Ready in: 50min  

1. In a pan, heat the oil over a medium setting. Add the onion and peppers and cook for 10 mins, or until tender and browned. Add the garlic, tarragon and chilli and cook for 2 mins.
2. Remove the pan from the heat and, using a handheld blender, purée until smooth.
3. Return to the heat and add the frozen mussels and cherry tomatoes. Season with black pepper and simmer for 15 mins.
4. Toast the almonds for 1-2 mins under a hot grill.
5. Spoon the mussels into bowls. Sprinkle with parsley and almonds. Serve with griddled or toasted slices of the ciabatta roll (optional).