Steamed Mussels Recipe

  • 2tbsp olive oil
  • 4 spring onions, sliced
  • 1 clove garlic, crushed
  • 1 long red chilli, sliced and seeds removed
  • 150g (5oz) cherry tomatoes, halved
  • 250ml (8fl oz) white wine
  • 1-1¼kg (2-2½lb) mussels, soaked and beards removed
  • 3tbsp roughly chopped flat-leaf parsley

Steamed Mussels Recipe

  1. Heat the oil in a large saucepan and add the spring onions, garlic, chilli and tomatoes. Cook over a medium heat, stirring occasionally, for 3-4 minutes, or until the vegetables have softened. Add the wine and simmer gently for 2 minutes.
  2. Add the mussels to the pan and increase the heat to high. Cover with a tight-fitting lid and cook for 3-4 minutes, or until the mussels have opened, giving the saucepan an occasional shake to help them release their juices.
  3. Add the parsley and stir well. Season to taste, remembering that mussels are naturally salty. Serve the mussels and broth in large wide bowls with plenty of crusty bread.

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