Mussels with borlotti tomato and pangrattato

Ingredients

• 80g unsalted butter, chopped
• 2 leeks, thinly sliced
• 3 garlic cloves, crushed
• 1 long red chilli, chopped
• 1/3 bunch flat-leaf parsley, stalks finely chopped, leaves picked, chopped
• 1.5kg pot-ready black mussels
• 2 x 400g cans borlotti beans, rinsed, drained
• 200g cherry tomatoes, halved
• 1 cup (250ml) white wine
• 1/4 cup (60ml) extra virgin olive oil, plus extra to serve
• 2 garlic cloves, bruised
• 2 cups (100g) torn sourdough breadcrumbs

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