As part of my professional career, I design seasonal menus for restaurants. October – March are good months for mussels in the UK so I include recipes similar to the one below on the Autumn / Winter menus because of the ease of cooking and the sea fresh heady steam that comes from it. Always good with a beer and crusty bread for dunking in that delicious herby aromatic sauce. Wet fingers and slurping is part of the charm of this dish.
You can experiment with Asian flavours using red or green Thai pastes and coconut milk, you can use spices like turmeric & paprika and play around with herbs that suit your palate to make up your own recipe.
This is my standard easy recipe for Mussels in garlic and white wine. It really couldn’t be easier.
Ingredients (for 2)
1 kg fresh mussels (unopened, scrubbed and bearded)
1 x medium onion finely chopped
4 cloves garlic minced
1/2 red chilli with seeds chopped (optional)
Handful of parley chopped
200ml good white wine (makes a good amount of liquor)
100ml single cream
Cracked Black Pepper
1 tbsp olive oil
1. Tip the onions, garlic, chilli, half the parsley, wine & olive oil into a large pot, season & bring to a boil.
2. Tip in the mussels and cover with a lid and cook for a further 3-4 minutes or until all mussels have opened. Turn off the heat and stir in the cream. Check seasoning. Discard any mussels that have not opened.
Serve into big bowls and sprinkle the remainder of the parsley as a garnish.
Serve with warm crusty sourdough baguette or fries. Delicious and easy.