We’re onto the fourth video in my cooking on the road series and this week I take a look at mussels. They’re cheap and when you’re near the coast you can’t beat them for a quick and easy meal. An excellent source of Selenium, and vitamin B12, and a good source of Zinc, and folate, they also have a high calorific value – making them the perfect food for on the go.
The really simple recipe for this video comes from Alexlebrit, again on Horizonsunlimited.com
- 0.8kg/2lb mussels,
- 1 garlic clove, finely chopped,
- 1 shallots (or a small onion), finely chopped,
- 8g/¼oz butter,
- Parsley, thyme and bay leaves,
- 50ml/ 1½fl oz dry white wine or cider,
- 60ml/2fl oz double cream or crême fraiche,
- Crusty bread, to serve,
1. Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed.
2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
3. Soften the garlic and shallots in the butter with the herbs, in a large pan big enough to take all the mussels – it should only be half full.
4. Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
5. Add the cream and more chopped parsley and remove from the heat.
6. Spoon into two large warmed bowls and serve with lots of crusty bread.
Alex, from Brittany, France.