I’m a massive fan of mussels and discovered my love for them fairly late in life. There are many ways to cook and serve these beauties, but here’s a lovely light simple recipe.
Ingredients for 2 servings
|1||garlic clove, chopped or crushed|
|1/2||lemon, juice only|
|20g||fresh parsley, chopped|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Place your live mussels into a bowl of clean cold water and remove any obvious debris.
- Mussels will generally still have a ‘beard’ attached to them but these are easy to remove.
- Hold it between your thumb and forefinger and pull it downwards towards the hinged-end of the mussel shell until it comes away.
- Mussels if they are still live will be firmly shut but sometimes you’ll come across one that’s slightly open.
- Give it a gentle tap and set it aside.
- Discard any which are wide open or have broken shells.
- Repeat this process until you have sorted through all your mussels – this shouldn’t take longer than 5 minutes generally.
- As you sort through your mussels, place them into another bowl of cold clean water.
- Go back to any that were open and the ones that have closed pop back in your water and any that you’re unsure of discard – better safe than sorry!
- You’re going to need a rather large sauce pan with a lid.
- Put this onto the heat and add your olive oil.
- When this has warmed add your onions and garlic and take a few minutes to soften them without colouring them.
- Add the mussels by hand, you don’t need the water they were in but it isn’t necessary to drain them.
- When you have added all the mussels, give them a good stir to mix everything together, pour in the wine then stir again for a minute to burn off the alcohol and then cover with a lid.
- The wine will come to a rapid boil and will steam the mussels open.
- The mussels hold a little water and this combined with the wine is going to create the lightest broth full of flavour!
- After a few minutes give the pan a shake without taking the lid off.
- Leave the mussels for another minute or so before you take the lid off and see what’s happening in the pan.
- When the mussels are ready they will have opened to expose the mussel within.
- Add a little seasoning to the pan to taste along with the lemon juice and the chopped parsley.
- Give everything a good stir before decanting them to the largest bowl you own.
- If you come across any that haven’t opened, just discard them.
- Take your time, enjoy the mussels and enjoy the broth too.
What a lean treat!
- The general rule of thumb when using wine in a recipe is if you wouldn’t drink it why cook with it? It doesn’t have to be expensive.
- After cooking don’t attempt to eat any mussels that haven’t opened.